Wednesday, October 8, 2008

My Favorite Homemade Roasted Root Vegetable Soup

The carrots and parsnips make it sweet to complement the spices - very hearty. You could add cooked chicken if you want. I made the veggie version this week.

4 14 1/2 oz cans chicken broth or veggie broth
2 medium to large yams - scrub and leave peels on
2 medium to large potatoes - scrub and leave peels on
1 large sweet onion
2 large carrots peeled
1 parsnip, peeled
1 head garlic, peeled

olive oil
3 T coriander
salt
pepper
1 T ginger
2 T curry powder
2 bay leaves

Heat oven to 450 degrees. Use non stick spray on two large cookie trays lined with foil (edges turned up so there aren't any spills) or any kind of pans.

Dice potatoes, onion, carrot, parsnip, and garlic into small cubes. In a big bowl toss with olive oil to coat thoroughly (use your hands!) and 1 T salt, 1 T coriander and cracked black pepper. Dump oiled and spiced veggies onto pans. Roast at 450 degrees for about 20-25 minutes till they get almost tender.

Now in a large soup pot, heat 2 T olive oil, then stir in 2 T coriander, 1 T ginger, and 2 T curry powder to make a paste - stir for a minute or so to toast the spices. Dump in roasted veggies and stir to combine spices. Dump in veggie or chicken broth, and add 2 bay leaves. Heat till all the liquid is hot over medium high heat (just a few minutes) then turn the heat down to the lowest setting and simmer for about a half hour.

I imagine this would be good with some greens or squash added in. It is a really hearty fall soup. If you added chicken it would be one awesome chicken soup for autumn. Good for rooting yourself!



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