This assortment of sweet root vegetables produces a very soothing soup. No single vegetable dominates, resulting in a delicate flavor. We like to make this in the fall and early winter, when root vegetables are freshest and at their sweetest.
SERVES 6.
INGREDIENTS
- 3 tablespoons vegetable oil
- 1 cup chopped leek or sweet onion
- 8 cloves garlic, chopped
- 1 to 1&1/2 cups diced sweet potato or winter squash
- 1/2 cup chopped parsnip
- 1/2 cup chopped carrot
- 1&1/2 cups diced potatoes
- 4 cups Vegetable Stock
- 1 teaspoon salt
- 1/2 cup half and half or soy milk
- 1 tablespoon chopped fresh herbs, such as thyme or marjoram (or 1 teaspoon dried herbs)
INSTRUCTIONS
- Sauté leek or onion and garlic in oil for 5 to 8 minutes. Add the rest of the vegetables and sauté for 10 more minutes.
- Combine sautéed vegetables and soup stock in a large soup pot. Add salt. Bring to a boil, and then reduce heat to a simmer. Simmer, covered, for 30 minutes.
- Cool slightly, and puree in 2 batches until creamy. Return soup to the pot and add cream and herbs. Taste, adjust seasoning as needed.
