Roasted Vegetable Bisque

We're in the exact middle of winter today - July 15 - so I thought a nice, warming soup recipe would be appropriate! This is very versatile; any type of root vegetable can be substituted and it takes minimal effort to pull together. Although the original recipe calls for the veges to be peeled, I find it works fine to leave the skins on. 10/10

Ingredients:

1 Tbsp olive oil

1 large sweet potato,  chopped into 1″ cubes

1 parsnip, peeled and diced

2 carrots, peeled and diced

1 cup coconut milk

4 cups vegetable stock

1 tsp dried mixed herbs

1/4 tsp cayenne pepper

1 tbsp rice malt syrup (can substitute maple syrup, golden syrup, etc.)

Directions:

Preheat oven to 200 degrees.

Place a piece of baking paper on a baking sheet, add oil and toss vegetables through before settling in a single layer. Roast veges in oven until tender, approx. 30-40 mins.

When all veges have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. This can be done in batches if you, like me, only have a wee little blender that holds about 4 cups total!

Serve with warm, crusty bread.

I haven't tried freezing it but it keeps for a week in the fridge.