I'm still on a "soft foods" kick so here's yet another tasty fall offering.

-= Exported from BigOven =-

Roasted Roots Soup

A flavorful and filling winter soup featuring roasted root vegetables

Recipe By: Pete & Peggy Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Carrots
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, Slow cook, Roast, Soup,
Snacks

-= Ingredients =-
1 pound Carrots
1/2 pound Turnips ; - two turnips
1/4 pound Sweet potato ; - 1/2 a medium potato
1/2 large Onion ; - white
2 ounces ginger root ; - app 1 1/2 inches
2 tablespoon Olive oil
1 teaspoon Brown sugar ; - dark brown
1 teaspoon Splenda
4 cups Basic Chicken Stock - Low sodium
1/2 teaspoon Cajun Spice mix
2 pinches Salt ; - to taste
1/4 cup half & half

-= Instructions =-
Preheat oven to 400° F.
Wash, peel, and trim vegetables then cut into large chunks of about equal
size. Place them in a roasting pan, coat them lightly with oil and sprinkle
with mixture of brown sugar and Splenda. Place roaster in the oven,
uncovered, for about 15 minutes to allow vegetables to brown lightly.

At about 15 minutes, pour in about one cup of broth, cover the roaster with
foil or a tight fitting lid. TURN THE OVEN DOWN TO 350°F and bake until
vegetables are very tender (about 1 1/2 hours).

When the vegetables are completely tender add the remaining chicken stock
and Cajun Spice mix. Simmer for about 10 minutes on the stovetop.

Use a slotted spoon or strainer to scoop the vegetable chunks into a food
processor (or small batches into a blender) and puree them. Add the puree
back into the soup and adjust seasoning with salt and Cajun spice as
desired. It it's a bit too sweet, try adding a dash of lime juice.

Finally, add the half & half (or heavy cream), stir briefly and serve.
Garnish each serving with a squiggle of cream or dollop of yogurt and
sprinkle with a few chives or parsley leaves.

Each (app 3/4 cup) serving contains an estimated:
Cals: 108, FatCals: 39, TotFat: 4g
SatFat: 1g, PolyFat: 0g, MonoFat: 3g
Chol: 3mg, Na: 326mg, K: 527mg
TotCarbs: 14g, Fiber: 3g, Sugars: 5g
NetCarbs: 11g, Protein: 3g

This recipe is primarily a guide. You can adjust the types and quantity of
vegetables to suit your taste and availability in your market or garden.

** Recipe, with photo, at: http://www.bigoven.com/recipe161798 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org