Roasted Curry Vegetable Bisque

2 tbsp Extra Virgin Olive Oil (depending on the size of your baking sheet)
3 cup, cubes Butternut squash
1 sweet potato, peeled and cubed.
2 cup, chopped carrots, raw
1 large onions, raw, diced
1 cup orange bell peppers
3 tomato orange tomatoes (I used an heirloom variety)
1.5 tbsp curry powder
1 tbsp garam masala
.5 tbsp turmeric, ground
3 tsp cumin, ground
3 tsp garlic salt
Ground black pepper to taste
5 slices (1" dia) ginger root, peeled
4 cup vegetable broth
1 can premium coconut milk
1 tsp cloves, ground
1 tsp nutmeg, ground
.5 tbsp cinnamon, ground

Preheat oven to 350 degrees F. Cover a large baking sheet with foil, and brush with extra virgin olive oil. Spread the vegetables (squash, sweet potato, carrots, onions, bell peppers, and tomatoes) on the sheet and sprinkle evenly with the curry powder, garam masala, turmeric, cumin, garlic salt (or powder), and pepper. Roast until vegetables are soft and beginning to brown, roughly 40 minutes (depending on how crowded your sheet pan is). When vegetables are done, add the sliced ginger, broth, and roasted vegetables to a six quart slow cooker. Cook on low for 6-8 hours or overnight. When finished, let soup cool slightly and puree using an immersion blender or in small batches in a food processor. Add can of coconut milk, cloves, nutmeg, cinnamon, and stir. If necessary, bring back up to heat; otherwise serve immediately.

Serving Size: Makes 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user SATYRANE86.