Roasted Winter Vegetable Soup

Ingredients:

• 1 bunch of carrots, washed, topped and cut in half
• 1 bunch of baby parsnips, washed topped, tailed and quartered or whole
• 1/2 onion
• 4 garlic cloves, paper removed
• 1 lb fingerling potatoes, whole or cut in half
• olive oil for drizzling
• salt and pepper to taste
• 1 tsp of ginger, I use a jarred ginger for ease
• 4 cups chicken bone broth or vegetable broth
• 1 14.5 oz can of Coconut milk and cream

Preheat the oven to 400f.

On a baking sheet with parchment paper or non stick foil, place all of the prepared vegetables. Drizzle them with olive oil and salt and pepper. Roast them for 30 minutes or until all are tender. Remove them from the oven.

Add the vegetables to the blender and add 1 cup – 1 1/2 cup of broth to it. Blend until pureed.

Pour the puree into a dutch oven and add the remaining broth, ginger and coconut cream/milk. Bring to a simmer for 10-15 minutes. The soup will be thick so if you like it less thick, add more broth. Add salt and pepper to taste.

Serve with crusty bread and butter and a simple salad. You can top with parmesan shavings if you’d like!

I got this recipe from our LocalFarm Delivery of winter vegetables. They email out a newsletter each week with a few recipes for the vegetables they send each delivery. If you are in the Tulsa area, I highly recommend signing up to receive the beautiful produce they supply from farms around Tulsa. You can find out information regarding those deliveries at their website: https://localfarmok.com/