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Roasted Autumn Vegetable Soup

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Description

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.

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

1
Preheat oven to 350˚F or 176˚C.
2
Coarsely chop the vegetables and place in a large bowl.
3
Add olive oil, nutmeg, cinnamon, cumin, turmeric, salt, pepper and mix well.
4
Place on a baking sheet or in a baking dish.
5
Bake for 30 minutes.
6
Remove vegetables from the oven, place in a saucepan, discard the extra oil and add the vegetable stock.
7
Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes.
8
Using an immersion blender or in batches in a blender, puree soup until smooth.