Roasted Vegetable Soup

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Oxmoor House


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2 turnips, peeled and quartered

4 carrots, peeled and cut into 1 1/2-inch pieces (about 1 pound)

1 large sweet potato, peeled and cut into 1 1/2-inch pieces

1 medium onion, peeled and cut into 6 wedges

5 garlic cloves, unpeeled

1 tablespoon olive oil

1 (32-ounce) container fat-free, less-sodium chicken broth

1 1/2 cups water

2 cups 1% low-fat milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 tablespoons fat-free yogurt

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