Purple and Orange Roasted Root Vegetable. . .Soup!

 Sound familiar?  Well it should.  Scroll down a couple. . .

When I first put the vegetables in the oven I thought UhhOhhhh, they're a little crowded. I've read; or more likely, heard on the Food Network; that you need to give them lots of space (as in 2 sheets, not 1 with that many vegetables) or you're basically just steaming them 😕Well, the flavors just didn't develop like I wanted. The crisping and toasting that occurs, on the outer surfaces, when roasting properly, brings out and caramelizes the sugars and gives such wonderful flavors.  That. . .just wasn't quite there. So, when life hands me lemons. . .or today, steam-roasted vegetables. . .I make SOUP! 😃 YEA!  (have I mentioned how much I love making soup?)

• 2-3c roasted beets, carrots, onions, potatoes
• 2 med. cloves fresh garlic
• 12-16oz. fresh cold water
• ½ can thick type coconut milk
• 1T chicken or vegetable soup base
• 1-2T ginger orange seasoning blend
• 1-2T pure Maple syrup - if needed

Blend everything well, pour into a 2-3 quart pot and simmer 20 minutes. Shown here with a dab of sour cream, sprinkled with dill and chopped nuts.

I love it when something mediocre turns into really good SOUP! Taste the food as you cook and decide what you need to add that will compliment what's already there. When something turns out not quite right. . .what else could it become? Be creative and jazz it up a bit! Food Is Fun! . .Lin