This soup came about because I had been reading a lot of posts about soups. I had all the right ingredients in my refrigerator to make this rich and hearty creamy soup. Roasting vegetables is one of my favorite ways to cook vegetables. By roasting the vegetables all there natural goodness and flavors are magnified to utter deliciousness. You cannot go wrong with that.
There is always time for a big bowl of nourishing comfort. This soup actually can be partially prepped ahead of time. You can even use leftover veggies from previous meals to pull this off without a hitch.
- 2 c carrots, chopped
- 8 oz assorted bell peppers, chopped
- 1 large onion, chopped
- 3 sweet potatoes, cubed (mine were already cooked)
- 15 oz. butternut squash, cubed
- vegetable broth, to toss vegetable in
- 1 tbsp All-purpose Seasoning, plus 2 tsp
- 1 can garbanzo beans, drained, rinsed
- 2 c almond milk
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 3 garlic, minced
- 1/2 tsp cinnamon, ground
- 1/2 tsp turmeric, ground
- 1/4 tsp nutmeg, freshly grated
- 1/8 tsp ginger, ground
- lemon. zested, juiced
- Vegetable broth, if needed for the puree
- Chili Sauce, garnish
Preheat oven to 400 degrees.
Arrange vegetables: carrots, bell peppers, onion, sweet potatoes and butternut squash onto sheet pan.
Drizzle vegetable broth on top of vegetables. Sprinkle seasoning onto the vegetables.
Roast vegetables until veggies are fork tender. This takes about 20-25 minutes. Stir vegetables halfway through the roasting time.
Remove sheet pan of vegetables from oven and transfer to dutch oven. Add remaining ingredients to the dutch oven. Cook all the ingredients over medium heat until heated through.
Using an immersion blender or your regular blender puree vegetables. Add the vegetable broth as needed to get the soup to your desired consistency.
Serve. Eat. Enjoy.