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Roasted Autumn Vegetable Soup Recipe

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This recipe for Roasted Autumn Vegetable Soup is from MOM COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sweet potato
1 onion
3 carrots
2 tbsp (30 mL) olive oil
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 tsp turmeric
Salt and pepper to taste
4 cups (1 L) vegetable stock
Directions:
Directions:
Preheat oven to 350˚F or 176˚C.
Coarsely chop the vegetables and place in a large bowl.
Add olive oil, nutmeg, cinnamon, cumin, turmeric, salt, pepper and mix well.
Place on a baking sheet or in a baking dish.
Bake for 30 minutes.

Remove vegetables from the oven, place in a saucepan, discard the extra oil and add the vegetable stock.
Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes.
Using an immersion blender or in batches in a blender, puree soup until smooth.
Number Of Servings:
Number Of Servings:
4

 

 

 

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