Ingredients
3 Tbsp Olive Oil
2 Tsp Salt
1 Tsp Paprika
1 Tsp Chili Powder
1 White Onion
4 Cloves of Garlic
Fresh Ginger Root (chopped into appx 1 tbsp)
4 Celery Stalks
6-8 Golden Beets
6 Carrots
1 Small Yam
6-8 Cups of Water
1 Tab Vegetable Stock
Instructions
Makes Appx: 6-8 Servings
Total Cook & Prep Time: 2.5 Hours
Note: You have two options for making this soup, you can roast the garlic and vegetables in the oven before adding to the soup pot and blending, or you can chop the vegetables and add to the soup pot raw. The second option will just require more simmering time on the stove and won’t require any time in the oven.
Oven Roasted Vegetable Style
Preheat the oven to 350 F.
Line a large baking sheet with a sheet of parchment paper.
Dice onion and celery and lay out on the pan.
Peel the beets, carrots, and yam and chop into small pieces - add to the pan.
Remove the outer skin of the garlic cloves and disperse them throughout the chopped veggies.
Drizzle 2 tbsp of olive oil on top of the chopped vegetables and flip with a spatula until they are coated. Sprinkle the vegetables with paprika, chili powder, and 1 tsp of salt.
Place the pan of vegetables in the oven and roast for 60 minutes.
When vegetables have 10 minutes left in the oven, place a large soup pot on a low/medium heat burner.
Add 1 tbsp of olive oil to the pot and allow it to heat for 2-3 minutes.
While oil is heating, skin and mince the fresh ginger root (note: only skin the portion of the root you intend to use, put any leftover root in a plastic bag and put it in the freezer to preserve freshness).
Add minced ginger to the heated oil and allow it to simmer until fragrant (appx 2 minutes).
Add 8 cups of water to the soup pot along with the vegetable stock tabs, increase the burner heat to bring the broth to a low boil.
Remove the vegetables from the oven and add them to the boiling broth.
Reduce heat, cover and let simmer for 10-15 minutes.
Remove the pot from the burner and use an immersion blender to puree the soup. You could also use a food processor or blender to puree the soup.
If you removed the soup from the pot, add the blended soup back into the pot, cover, place on low, add 1 tsp of salt, and allow it to simmer for another 30-50 minutes. The longer it simmers, typically the more flavourful the soup.
Blend a second time if the soup is not smooth enough for your liking.
Garnish with fresh parsley, ground pepper, and walnut pieces.
Soup Pot Only Style
Place a large soup pot on a burner on low/medium heat and add 3 tbsp of olive oil. Allow to heat for 2-3 minutes.
Remove outer garlic skin, peel fresh ginger root and mince both and add to the heated oil.
Add the paprika, salt, and chili powder to the oil, garlic, and ginger.
Dice onion and celery and add to the soup pot.
Peel the beets, carrots, and yam and chop into small pieces - add to the pot.
Stir the vegetables in the oil on low/medium heat and allow them to simmer for 10-15 minutes.
Add 8 cups of water to the soup pot along with the vegetable stock tabs, increase the burner heat to bring to a low boil.
Once boiling, turn the burner down to low/medium, cover, and, allow the vegetables to simmer for 30-40 minutes.
Once vegetables are tender (pierce with a fork to check), remove the pot from heat and blend with an immersion blender. You could also use a food processor or blender to puree the soup.
Place blended soup back into the pot if you removed it, place the burner on medium until it comes to a boil. Reduce the heat to low and simmer for another 40-50 minutes. The longer it simmers, typically the more flavourful the soup.
Blend the soup once more after simmering if you prefer a soup-er smooth soup.
Garnish with fresh parsley, ground pepper, and walnut pieces.
