Pureed Roasted Vegetable Soup

Source: <Barbara Pistrang>

2 pounds carrots, cauliflower, butternut squash, or other veggies of choice for roasting

2 T olive oil

1 medium onion, chopped

2 cloves garlic, pressed or minced

1/2 tsp ground coriander

1/4 tsp ground cumin

4 cups vegetable broth (or chicken broth)

2 cups water

Salt and pepper to taste

Preheat oven to 400. Line a cookie sheet with parchment paper or oil lightly. Peel and cut vegetables into about 1/2 inch pieces. Put vegetables in a bowl and add the olive oil until coated. Spread vegetables on cookie sheet in a single layer and roast about 35-40 minutes until tender.

While vegetables are roasting, add 1 T olive oil to a pot, then add onion and salt. Cook onions about 6 minutes, then add garlic, coriander and cumin. Cook about 1 minute until fragrant. Add broth and water and the roasted vegetables. Bring to a boil and simmer about 15 minutes. Add salt as pepper to taste. Let cool before blending.

Note: This recipe works with any combination of vegetables that appeal to you. If adding zucchini or other softer veggies, there is no need to roast them first.