Pureed Roasted Vegetable Soup
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.