Roasted Root Vegetable Soup

Smooth, roasted perfection

3 3   Yams, chopped
3 3   Sweet Potatoes, chopped
3 3   Parsnips, chopped
4 tbsp   Olive Oil
1 pinch   Salt
1 pinch   Black Pepper
2   Shallots, minced
2 cloves   Garlic, minced
2 L   Vegetable Stock
2 tsp   Rosemary
1 tsp   Ginger
0.25 cup   Brandy
2 tsp   Brown Sugar
1. Preheat oven to 400F. Chop up root vegetables and toss with 2 tbsp olive oil, salt and pepper and arrange on a baking sheet. Roast in oven for 1 hour or until tender.

2. Heat remaining olive oil in deep stockpan. Saute shallots and garlic until fragrant. Add ginger and rosemary and stir to coat. Add roasted vegetables and cook for 3 minutes

3. Add vegetable stock (you can use chicken stock here as well) and brandy and bring to a boil. Reduce heat and in batches puree in blender or food processor to desired consistency, return to pot, bring again to a boil and simmer for 1 hour. Stir in brown sugar and serve.

Roasted vegetable in soup form; you can't go wrong with that.