Roast beetroot and carrot soup with mint

This is using my super easy soup method - just roast all the veggies, add stock, simmer and blend. The sweetness of the carrot and sharpness of the mint and yoghurt counteract that beety 'dirt flavour'.

500gm beetroot, 500gm carrot and 1 onion, all peeled and cut into chunks
olive oil
1 large garlic clove, crushed
About 5 cups stock
salt and pepper
Greek style yoghurt
Fresh mint leaves

Put the carrot, beet, onion and garlic into a roasting dish and add a slug of olive oil and a good grinding of salt and pepper, mixing it up until everything is coated nicely. Roast in a hot oven for 40-50 minutes or until the veggies are just starting to get soft and it's browning at the edges.

Remove from the oven and dump it all in a big saucepan, cover with stock and simmer until soft enough to mash. Blend with a hand blender and serve with a dollop of yoghurt, topped with a small handful of fresh, chopped mint leaves.