Preheat your oven to 200°C (400°F).
Chop the root vegetables into uniform bite-sized pieces to ensure even roasting. Spread them out in a single layer on the baking sheet for best results.
Drizzle olive oil over the vegetables and toss with salt, pepper, and fresh thyme.
Roast for 25–30 minutes, stirring halfway through, until the vegetables are golden and caramelized.
In a large pot, sauté the chopped onion and garlic until softened.
Add the roasted vegetables to the pot, then pour in the vegetable broth.
Bring the soup to a simmer and cook for another 10 minutes to blend the flavors.
For a smoother texture, blend the soup until smooth using an immersion blender or regular blender. If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
Taste and adjust seasoning if needed.
Serve warm, topped with fresh herbs or a dollop of sour cream for extra creaminess.
