Roasted Root Vegetable Soup

Here's the recipe of Roasted Root Vegetable Soup. You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same. Enjoy!

• 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