Melt butter in a pot over medium heat.

Add diced onions to the pot and cook gently for 10 minutes, stirring occasionally, until softened but not colored.

Add diced carrots, potatoes, turnips, and celery to the pot.

Pour chicken stock into the pot.

Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 1 hour, or until the vegetables are very tender.

Remove the pot from the stove and carefully transfer the soup to a blender (or use an immersion blender).

Blend the soup until smooth and creamy.

Return the blended soup to the pot.

Squeeze the roasted garlic cloves from their skins.

Mash the roasted garlic into a pulp.

Add the mashed roasted garlic and honey to the soup.

Stir well to combine.

Season the soup to taste with salt and pepper.

Serve hot.