Roasted Root Vegetable Soup

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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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