Vegetarian

Roasted Root Vegie Soup is for Soup.

Roasted Root Vegie Soup takes 20 minutes to prepare.

Roasted Root Vegie Soup takes 60 minutes to cook.

Roasted Root Vegie Soup makes 4 servings.

The ingredients for Roasted Root Vegie Soup are:

Roasted Root Vegetables

1 whole sweet potato, 5-6", peeled and cut in slices or cubes
2 cups carrots, peeled and cut
3 garlic cloves, peeled left whole
1 tbsp. extra virgin olive oil

Soup:

1 tbsp. olive oil
1 medium cooking onion, diced
1 stalk celery, sliced
1 box Campbell's beef broth, sodium reduced or homemade broth
roasted vegetables
1 small can white beans, drained and rinsed well or
canned with no salt
1 tsp turmeric
1 tsp nutmeg
1 tsp allspice
1/2 tsp table salt
1 tsp black pepper, fresh ground if you have it.

Here is how you make Roasted Root Vegie Soup:

Preheat oven to 400F Peel and slice sweet potato and carrots; peel garlic cloves but leave whole.Pour 1 tbsp. olive oil on them, sprinkle salt and pepper and with your hands mix all well, then put into oven to roast.When finished, remove and let cool for a few minutes.Meanwhile, in thick bottomed large sauce/soup pot, add olive oil to heat, then add diced onions and sweat them. Then the celery and well rinsed beans.the spices are next, mixing well as you are sprinkling them to heat through. The roasted vegies and soup are then added.Heat to boiling, then simmer for about 30 min.I used a hand blender to puree the vegetables.Serve.Serving Size:?1-1/2 cup

The nutritional information for Roasted Root Vegie Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 463.2

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 861.7 mg
• Total Carbs: 76.1 g
• Dietary Fiber: 16.4 g
• Protein: 23.2 g