Roasted Root Vegetable Soup

Roasted Root Vegetable Soup Ingredients:

• 1 celery root, peeled and cubed
• 1 large parsnip, peeled and thickly sliced
• 1 large carrot, peeled and thickly sliced
• 1 sweet potato, peeled and cubed
• 1 medium onion, thickly sliced
• 4 garlic cloves, peeled
• 3 Tbsp olive oil
• 5-6 C chicken or vegetable broth
• 1 ½ tsp white wine vinegar
• 1/16 tsp cayenne pepper
• Salt and pepper to taste

Directions:
1. Preheat oven to 400°F.
2. Add prepared vegetables, onion and garlic to 9×13-inch pan and drizzle with olive oil.
3. Toss vegetables in olive oil and bake for 45 minutes until roasted and tender.
4. Add 3 cups of broth to WildSide jar and roasted vegetables and secure lid.  Select “Smoothies”.
5. Pour remaining broth into large saucepan and add pureed soup. Taste and adjust salt as necessary and add black pepper, if desired and serve warm.
6. Enjoy!
**For a creamy touch, try adding ½ cup of half and half or full-fat coconut milk before serving or garnish with a dollop of crème fraîche or sour cream.  Serve with a sprinkling of paprika, cumin or fresh herbs of your choice.