Maple Roasted Root Vegetable Soup

5 Cups Root Veggies (we like Butternut, Carrot, Parsnip & Sweet Potato), chopped

1 Large Yellow Onion, chopped

2 Tbs Pure Maple Syrup

1 1/2 Tbs Fresh Ginger, chopped

1 Tsp Garlic Powder

1 Tsp Cinnamon

1 Tsp Curry Powder

½ Tsp Nutmeg

½ Tsp Cardamom Powder

Pinch Himalayan Salt

½ Tsp Crushed Black Pepper (to taste)

1-2 Tbs Ghee

45-64 oz Organic Vegetable Stock, approx depending on thickness desired

Method

Cover Veggies, Ginger, Onion with Ghee & Maple Syrup followed by Spices

Roast at 425 until fork tender (22 - 30 min), checking halfway through and tossing around

Put in blender and add vegetable stock and puree (start with 32 ounces)

Serve from there or put in Soup pot, Instant Pot or Slow Cooker and further thin out to desired thickness

Season with more S + P, as desired,

Optional to top with a splash of coconut milk, goat yogurt or cream

- adapted from Coombs Farms Recipe