Makes about 6 servings
3 medium sweet potatoes
5 large carrots
2 medium potatoes
2 large turnips
1.5 tsp dried oregano
1 tsp ground ginger
1/2 tspgroundturmeric
1/4 tsp ground cumin
salt + pepper to taste
1 red onion, diced
1 leek, chopped
4 cloves minced garlic
4 tbsp olive oil, divided
4 1/2-5 cups vegetable broth or water (I used water with a vegetable bouillon cube)
First things first, preheat the oven to 220 celsius. Chop up your potatoes, carrots, and turnips into cubes and spread them out on a baking tray. Drizzle the vegetables with 2 tbsp of olive oil and sprinkle with oregano, turmeric, cumin, ginger and salt and pepper. Mix well, cover with foil and roast in the oven for about 1 hour or until all the veggies are soft on the inside and starting to brown a bit on the outside.
In a large soup pot, heat the remaining two tbsps of olive oil and add the onion, garlic, and leek. Sauté until the onion is translucent, then dump in all of your yummy roasted cubes. Stir for a minute, letting flavors combine, then pour in your vegetable broth or water (use more or less according to how thick you like your soups) and bring to a boil. Cover the pot, slow it back down to a simmer, and cook for about 15-20 minutes.
After about 5-10 minutes, taste the broth and see if you want to add some extra spices or salt to your liking. Once everything is good and soft, pour the soup into a blender (I had to do it in 3 batches) and blend until smooth and creamy. Serve with crispy bread and whatever toppings you like. In the photos, I used extra pepper, oregano, and hemp seeds. This soup gets even better overnight as the flavors come together, so it's great to save (or freeze) for delicious leftovers during your own busy week.
