Roasted Winter Vegetable Soup

2 large onions, cut into eights
2 large sweet potatoes, peeled and cut into 1 inch dice
2 lbs of carrots, peeled and cut into 2 inch dice
1 head of garlic, cloves peeled
4 tbsp coconut oil
Sea salt and pepper to taste
2 cups chicken stock, homemade is best
3 tbsp maple syrup

Preheat the oven to 425 degrees.
Distribute the onions, garlic, sweet potatoes and carrots evenly on a sheet tray – it will likely require two trays.
Top the vegetables with coconut oil. You can melt the oil ahead of time if it is solid, or wait until it melts in the oven and the stir it around. Season GENEROUSLY with sea salt and pepper.
Roast for 25-35 minutes until vegetables are tender, flipping halfway through cooking.
When the vegetables have roasted, transfer them into a large pot on the stove top. Add just enough chicken stock to cover the vegetables by 1 inch.
Put the lid on and bring the liquid to a boil. Reduce the heat and simmer with the lid cracked for 10 minutes.
Now puree the soup but do it in small batches so that it doesn’t explode on you.
Taste and season with sea salt and pepper if needed.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user FEELTHEBURN_.