It’s officially winter! Maybe not according to the calendar, but the cold air and snow on my car says otherwise. I’m selfishly eating this roasted root vegetable soup all by myself to comfort me as I let this sink in. The warm curry flavours and crunchy chickpeas will help me forget what’s happening outside.
Maybe I was in denial or maybe it was the fact that the temperature outside read 21°C only two days ago, but I wasn’t sure if winter was going to happen. But then it happened, the wind that fought against my windows told me. Maybe it was wishful thinking, but I thought maybe we’ll just go right into spring and forget about winter all together! I know it can’t happen that way, but a girl can hope!
Roasted Root Vegetable Soup:
- 6 cups of chopped root vegetables (I used 2 cups rutabaga, 2 cups sweet potato, 2 cups butternut squash)
- 1 cup chopped red onion
- 4 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp salt
- 4 cups vegetable stock
- ½ cup cream
- 1 cup water
- 1 can of chickpeas
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp salt
- Preheat the oven to 425F.
- Vegetable Soup: Toss the chopped vegetables and onion with olive oil, curry powder and salt. Place in a single layer on a baking tray (or use 2 trays if needed) and roast for 40-50 minutes until fork tender. Remove from the oven and place in a large stock pot along with the vegetable stock and simmer for 10 minutes. Remove from the heat and use an immersion blender to puree the vegetables. Add the cream and water and stir until combined. Add more water to thin the soup until your desired consistency.
- Roasted Chickpeas: drain the chickpeas in a colander and rinse with water. Pat dry with a paper towel and remove the skins. Place in a bowl and mix together with olive oil and spices. Lay in a single layer on a baking tray and roast for 40 minutes until crispy.
- To serve, place the soup in each bowl and top with extra cream, chopped cilantro and crunchy chickpeas.
I chopped up fresh cilantro really fine and topped with olive oil before drizzling it over the soup for an added fresh taste and pop of flavour!
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