Roasted Root Vegetable Soup

Ingredients

• 1 large beet (1/2 pound)—peeled, halved and sliced 1/3 inch thick
• 1 medium turnip (1/2 pound)—peeled, halved and sliced 1/3 inch thick
• 1 medium parsnip (1/2 pound)—peeled and sliced on the diagonal 1/3 inch thick
• 1 medium onion, thickly sliced
• 2 tablespoons extra-virgin olive oil
• 4 cups chicken stock or canned low-sodium broth
• Salt and freshly ground pepper
• Crème fraîche or sour cream, for serving
• 1 1/2 tablespoons chopped fresh dill

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