Roasted Root Vegetable Soup

Name: Roasted Root Vegetable Soup
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