Spiced Roasted Vegetable Soup

1. 1

   Preheat the oven to 425 degrees. Meanwhile, cut the carrots and peppers into chunks and the onion into half inch thick slices.

2. 2

   Toss the carrots in a little bit of olive oil, salt and pepper, and place in a roasting pan in the oven.

3. 3

   Toss the cherry tomatoes, bell peppers, and white onion with more olive oil, salt, pepper and the garam masala and curry powder. After the carrots have roasted for 8 minutes add the rest of the vegetables to the roasting pan and roast for another 25, or until the edges start to blacken.

4. 4

   Remove the roasted vegetables from the oven and place in a stockpot, making sure to scrape out all the juices and spices. Add the stock and peeled ginger and bring to a boil. Reduce to a simmer and let cook for 30 minutes, making sure all the vegetables are completely cooked through.

5. 5

   Remove the ginger and either working in batches in a blender or better yet an immersion blender puree the soup until smooth.

6. 6

   Mix the cardamom with the yogurt and serve the soup with the yogurt, cilantro and pumpkin seeds on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.