How to make healthy roasted carrot, sweet potato soup

Cut up 4-5 cloves of garlic, 4 carrots, one sweet onion and one red onion, one sweet potato, butternut and acorn squash or any root vegetable of your choice.

Drizzle a good, cold pressed extra virgin olive oil over the veggies.

Aaaaah.

Season with salt and pepper. Put in a 375 degree oven for 30-40 minutes. Check them every so often to make sure they don't overlook.

Take out of the oven. Chop the carrots into chunks, scoop out the flesh of the acorn squash into a soup pot. Place all veggies into pot.

Add chicken broth and bay leaf, thyme, onion powder and more salt & pepper.

Ready for the broth. Simmer for 30 minutes.

Using an immersion blender get it to the consistency that you like. Now you have a super heathy soup. Enjoy!