Time: 1 hour
Winter is when I really start craving a hot soup. If you are like me, you usually have vegetables in various stages of freshness, some falling into the “need to be eaten right away” category! Twice now we have grabbed available vegetables from the fridge and combined them with the following spices and ingredients to make an incredible winter dish. Just use the following ingredients to make the desired volume of soup and add spices to your desired taste.
Ingredients
Vegetable broth
Heavy cream (coconut cream as dairy alternative)
Garlic cloves
Turmeric
Ginger
Ancho chile
Coriander
Cumin
Cinnamon
Smoked paprika
Red pepper flakes (I use a Chilean spice called merken)
Olive wood smoked olive oil
Your vegetables!
Here are the veggies I used the first time:
2 eggplants
2 turnips
Butternut squash cubes
4 carrots
3 bell peppers (not green)
The second time I used beets, sweet potatoes, butternut squash and fennel! (Pic is of the one with beets thus red color)
If roasting eggplants wash, cut off the tip and cut them lengthwise. Apply all wood smoked olive oil to cut side and then place flat side down on roasting pan and roast at 400 for 40 minutes. Once cooled, scoop out soft eggplant and place in blender. Roast other vegetables, chopped into one to 2 inch cubes and covered with olive oil and your desired amount of spices. Roast the vegetables for 40 minutes at 400 as well. Blend the vegetable mix altogether and a blender until smooth. Pour blender contents into soup pot and add vegetable broth and heavy cream (or coconut cream) to desired volume and consistency. If desired, you can run it back through the blender to make it even more creamy Before serving. Garnish with pumpkin seeds and serve!
