Scrub, peel and chop all the vegetables into pieces about 1 inch in size. Toss in 3 tbsp of extra virgin olive oil from Spain and lay out on a baking sheet.
Roast in the oven for 30-40 minutes, until the carrots are soft and lightly browned.
Add roasted vegetables into a high speed blender with soup stock, lemon juice and a pinch of salt and pepper. Blend until creamy, serve hot garnished with parsley, enjoy!