Sunday evening, wintery cold and damp day - nothing better than a bowl of soup with a crust of bread!
Total time from start to finish: 50 minutes
What you'll need:
Veggies to roast - root veggies work the best (sweet potatoes, squash, parsnip, carrot and celery are what I used tonight)
Drizzle of oil for the roasting
A clove of Garlic, minced
A small chunk of ginger, minced
Sprinkles of cinnamon, nutmeg, cumin, salt, pepper
Water and/or broth, a cup or two, depending on how you like it
Coconut milk, if you want, to make it smoother
What I did:
First, preheat oven to 400 degrees fahrenheit. I then peeled, chopped all vegetables and placed flat on a cookie sheet, with a drizzle of oil, to roast for 30-40 minutes.
While that is roasting, sauté the onion with garlic and ginger until soft. Add the roasted veggies when they're done, with the spices and the broth. Let simmer for a bit then blend together, with an immersion blender preferably, until smooth and creamy. Add the coconut milk if using, just until the soup lightens a bit in colour or until it's to the consistency that you want.
Definitely serve with a crusty bread, great for dipping!
Freezes well, too, if you've made too much!