Roasted Organic Carrot and Parsnip Purée Soup

Ingredients:

Preheat oven to 450 degrees.
Toss the carrots, parsnips and onions with 2 tablespoons of oil. Season with salt and pepper and spread out on a rimmed baking sheet pan. Roast until the vegetables are well browned and softened, about 20 to 30 minutes.
In a soup pot, heat the rest of the oil over medium heat. Add garlic and cook until fragrant. Add the roasted vegetables and stir until heated through. Add white wine and bay leaves, and cook until the wine is reduced by half. Add the vegetable stock. Bring to a boil over high heat. Cover, reduce the heat to low and simmer for about 15 minutes.
Remove the bay leaves and puree the mixture in a blender until smooth. Add salt and pepper to taste and return to a clean soup pot. Hold over low heat until ready to serve.