Roasted Root Vegetable Soup

The original recipe adds goat cheese and croutons for flavor.

2 large sweet potatoes, peeled and cubed

2 large carrots, peeled and cubed

2 parsnips, peeled and cubed

1 medium celery root, peeled and cubed

Extra virgin olive oil

Salt and freshly ground black pepper

nutmeg

1 bulb garlic, roasted

4 cups vegetable stock (or chicken stock if you prefer)

1 tablespoon of honey

Pre-heat the oven to 400 degrees.  In a roasting pan, coat the potatoes, carrots, parsnips and celery root in just enough oil to coat, then season with salt, pepper, and nutmeg.  Roast the vegetables until tender and caramelized at the edges, about 45 minutes.

Puree the vegetables in batches with the garlic and stock and transfer to a soup pot.  Season the soup with honey and cool.  Place goat cheese and croutons for garnish and float in soup cup if desired.