Roasted carrot and parsnip soup

20 carrots, different colours and varieties
5 parsnips
1 large fennel (anise) bulb, halved
1 large onion, thickly sliced
2 cloves garlic, thinly sliced
4 cups chicken broth
1/2 cup cream
handful fresh tarragon, chopped
handful fresh sage, chopped
pressed yogurt with shallots

Brush carrots, parsnips, fennel and onion with olive oil, salt and pepper. Roast in a hot oven until starting to blacken. Chop roasted vegetables into pieces.

Cook garlic in olive oil until soft, add vegetables. Add broth and bring to a boil. Remove from heat and puree in batches. Stir in cream and fresh herbs. Reheat and top with a small scoop of yogurt.

Served with crusty bread, salami, and fresh strawberries with balsamic vinegar and black pepper.