Jean-Philippe Cyr’s Roasted fall vegetable soup Recipe

Name: Jean-Philippe Cyr’s Roasted fall vegetable soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 sweet potato; 1 onion; 3 carrots; 30 ml 2 tbsp. olive oil; 0.5 ml 1/8 tsp. nutmeg; 1 ml 1/4 tsp. cinnamon; 1 ml 1/4 tsp. cumin; 1 ml 1/4 tsp. curcuma; salt and pepper, to taste; 1 litre 4 cups vegetable broth

Ingredients

1 sweet potato
1 onion
3 carrots
30 ml 2 tbsp. olive oil
0.5 ml 1/8 tsp. nutmeg
1 ml 1/4 tsp. cinnamon
1 ml 1/4 tsp. cumin
1 ml 1/4 tsp. curcuma
salt and pepper, to taste
1 litre 4 cups vegetable broth

PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 4 servings

Instructions

Preheat oven to 350 F (180 C).
Peel and roughly chop the vegetables and place them in a large bowl.
Add the olive oil, nutmeg, cinnamon, cumin, curcuma, salt, and pepper. Mix well.
Transfer the vegetables to a baking sheet or oven-safe dish
Roast for 30 minutes.
Remove vegetables from the oven and transfer to a pot.
Add vegetable broth and bring to a boil over high heat.
Reduce heat, cover and let simmer 20 minutes, or until vegetables are tender.
Puree using a hand blender and serve.