I just made this for lunch. I licked the ladle. I ate too much, it was that good.
mixed root vegis (no beets, they overwhelm it)
garlic (leave the skin on the cloves)
some onion
a few hot peppers, seeded
Cut vegis in large chunks
toss with olive oil
line a couple of cookie sheets/jelly roll pans with foil
put carrots, peppers, garlic and any smaller pieces on one sheet and the bigger pieces on the other sheet
roast at 350F/175C for about 15-20 minutes
check on the vegis and take out the smaller piece tray if it is done
flip the vegis on the other tray and continue roasting another 10-20 minutes
The vegis should have some very dark bits
take the skins off the garlic cloves
put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed)
simmer for 10 minutes
puree with immersion blender or blender (be careful of hot spattering soup)
add more liquid if it is too thick
season with salt
mixed root vegis (no beets, they overwhelm it)
garlic (leave the skin on the cloves)
some onion
a few hot peppers, seeded
Cut vegis in large chunks
toss with olive oil
line a couple of cookie sheets/jelly roll pans with foil
put carrots, peppers, garlic and any smaller pieces on one sheet and the bigger pieces on the other sheet
roast at 350F/175C for about 15-20 minutes
check on the vegis and take out the smaller piece tray if it is done
flip the vegis on the other tray and continue roasting another 10-20 minutes
The vegis should have some very dark bits
take the skins off the garlic cloves
put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed)
simmer for 10 minutes
puree with immersion blender or blender (be careful of hot spattering soup)
add more liquid if it is too thick
season with salt