Warm Up with Roasted Root Vegetable Soup

 
This one is for all my friends facing the winter cold.  If you can't warm up here in Hawaii try this soup.

Roasted Root Vegetable Soup

Serves 6

• 2 Sweet potatoes, peeled, cut into large pieces
• 1/4   Kabocha pumpkin, seeded, cut into large pieces
• 4 Beets, peeled and quartered
• 2 Shallots, peeled and halved
• 1 Bell pepper, halved and seeded
• 2 Anaheim pepper, halved and seeded
• 1 Small bunch of herbs, chopped
• 2 Tablespoons extra virgin olive oil
• 6 Cups vegetable stock  
• 3 Cups white beans, cooked until tender
• 2 Tablespoons mint oil
•     Salt and Pepper

Toss vegetables in oil, herbs, salt and pepper.

Roast in 400 oven until cooked through and caramelized.

Let vegetables cool.

Place in blender, puree until smooth

Put in stock pot, add six cups of vegetable stock, 2 cups of beans.

Warm through.

Toss one cup of the beans with one tablespoon mint oil.

Place hot soup in bowl and garnish with minted beans and drizzle with mint oil.