Soups
Roasted Autumn Vegetable Soup
Servings4 Difficultyeasy Ingredients10 Steps8
About
Roasting sweet potatoes, carrots and onions helps bring out their natural sweetness. Blend them, and you have a warm, healthy soup for a cool fall night.
Preparation
- 01
Preheat oven to 350˚F or 176˚C.
- 02
Coarsely chop the vegetables and place in a large bowl.
- 03
Add olive oil, nutmeg, cinnamon, cumin, turmeric, salt, pepper and mix well.
- 04
Place on a baking sheet or in a baking dish.
- 05
Bake for 30 minutes.
- 06
Remove vegetables from the oven, place in a saucepan, discard the extra oil and add the vegetable stock.
- 07
Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes.
- 08
Using an immersion blender or in batches in a blender, puree soup until smooth.