Roasted Vegetable “Purple Soup”

Roasted Vegetable “Purple Soup”

Ingredients:

1 Sweet Potato, 1 Large Beet, 1 Small Rutabaga, 4 or 5 Carrots, 1 Medium Parsnip, 1 Medium Yellow Onion, 4 Cloves Garlic, 2 Tablespoons Olive Oil, 1 Tablespoon Butter, 2-3 Cups Broth (enough to almost fully cover the vegetables in the pot) Salt and Pepper to Taste, Spice Pack (1/2 tsp rosemary, 1/2 tsp oregano, 1/2 tsp cumin, 1/2 tsp thyme)

Directions:

Preheat oven to 400 degrees Line a baking sheet with foil Peel and cut all of the root vegetables and onion into similar sized pieces about 1/2 inch cubes Toss in a bowl with olive oil, spice pack and salt and pepper being sure to coat all of the pieces in oil and spices Spread evenly onto your baking sheet and bake for 30 minutes or until you can easily poke the veggies with a fork While baking, mince the garlic and sautee in your soup pot with about a tablespoon of butter until browned, remove from heat until you are ready to add your roots. Put roasted vegetables into the soup pot and add broth Bring to a boil and then simmer for 20 minutes Blend until mostly smooth salt and pepper to taste and then ENJOY!

Notes:

I used my large stand blender which worked great, but I’m more and more convinced that I’ve just gotta go get the darned immersion blender already! This was PEREECT with a toasted slice of bread while sitting on the couch with slippers, cats and a silly podcast.....100% recommend!