Caramelized Veggie Goodness (Print Version)

# Ingredients:

→ Fresh Vegetables

01 - 4 plump garlic cloves, left unpeeled
02 - 2 firm white onions (about 9 ounces), quartered after peeling
03 - 2 ripe red bell peppers (about 12 ounces), cut into larger chunks after removing seeds
04 - 2 trimmed parsnips (roughly 5 ounces), chopped into bite-size cubes
05 - 4 fresh carrots (around 9 ounces), diced into smaller pieces
06 - 1 larger-sized sweet potato (roughly 1 pound), peeled before chopping into small cubes

→ Broth and Seasonings

07 - 3 tablespoons quality olive oil with a robust flavor
08 - 6 cups of hearty vegetable stock, with extra on hand if needed
09 - ½ teaspoon of ground coriander for a lightly nutty taste
10 - ¼ teaspoon freshly cracked black pepper for a little kick
11 - ¾ teaspoon fine-grain sea salt for just the right balance
12 - ½ teaspoon ground turmeric, for warmth and color
13 - ¾ teaspoon ground cumin to add a subtle earthiness

# Instructions:

01 - Heat your oven to 390°F (200°C). Chop the root veggies into small, evenly-sized cubes so they cook evenly.
02 - Spread veggies across a baking sheet in a flat layer. Drizzle olive oil, then toss with all spices to coat them thoroughly.
03 - Bake veggies for 25-30 minutes, stirring once midway to ensure an even cook. Look for tender pieces with golden edges.
04 - Squeeze garlic from their skins straight into a soup pot, along with the roasted vegetables. Pour hot water into the roasting pan, scrape its browned bits, and add everything to the pot.
05 - Add 5 cups of stock to the pot and cover it. Let everything simmer gently for 15 minutes so flavors come together nicely.
06 - Blend the soup until creamy with an immersion blender. Stir in more stock until it's the texture you'd like. Adjust seasoning as needed.

# Notes:

01 - Expect to use around 2.8 pounds of prepared vegetables in total.
02 - Chopping your veggies into similar sizes ensures even cooking.
03 - Swap in other vegetables you like, like butternut squash instead of sweet potato.
04 - Makes about 4 large bowls for a main meal or 6 starter-sized servings.

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