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Preparation time
20 minutes
Total time:
1 hour 10 minutes
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Ingredients
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1 sweet potato
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1 onion
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3 carrots
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30 ml 2 tbsp. olive oil
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0.5 ml 1/8 tsp. nutmeg
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1 ml 1/4 tsp. cinnamon
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1 ml 1/4 tsp. cumin
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1 ml 1/4 tsp. curcuma
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salt and pepper, to taste
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1 litre 4 cups vegetable broth
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Directions
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Preheat oven to 350 ̊F (180 ̊C).
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Peel and roughly chop the vegetables and place them in a large bowl.
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Add the olive oil, nutmeg, cinnamon, cumin, curcuma, salt, and pepper. Mix well.
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Transfer the vegetables to a baking sheet or oven-safe dish
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Roast for 30 minutes.
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Remove vegetables from the oven and transfer to a pot.
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Add vegetable broth and bring to a boil over high heat.
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Reduce heat, cover and let simmer 20 minutes, or until vegetables are tender.
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Puree using a hand blender and serve.
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