Instructions

1. Preheat the oven to 400 degrees.
2. Add the diced potatoes, carrots and beets to a sheet pan and toss with 1 tablespoon of the olive oil, one teaspoon of the salt and one teaspoon of the pepper and roast for 30 minutes.
3. While the vegetables are roasting, add the other 2 tablespoons of olive oil to a large pot over medium heat. Add the chopped onion and cook for 5 minuets, stirring. Add in the garlic and stir, cooking for 2 minutes more. Add the roasted vegetables to the pot with the onion and garlic and stir.
4. Pour in the chicken stock and then add the other teaspoon of salt and the remaining 1/2 teaspoon of pepper. Bring to a simmer and cook uncovered for 30 minutes.
5. Using a stick blender, puree the soup until smooth, then stir in the heavy cream and taste for seasonings.
6. Add the sliced kielbasa and heat through for 5 minutes before serving.