This is such as easy soup to throw together. Breakin' it down: 1. Place chunked sweet potato, onion and carrot pieces in a cast iron pan. (turnip, parsnips would work too) 2. Sprinkle on cumin, cinnamon, turmeric. 3. Drizzle on a bit of vegetable oil. 4. Stir and chuck into oven at 350 until veggies are getting browned. 5. Take out and put pan on stovetop. 6. Add soup stock to cover and simmer until veggies are tender. 7. Remove from burner, cool and blend into a puree. 8. Put into bowl with garnishes and enjoy! I used - a splash of lemon juice, a sprinkle of toasted pumpkin seeds, a dash of summer savoury. So good - the baking really sweetens it nicely.
What is more nutritious than root vegetables? They absorb all kinds of great things from the ground, especially if the soil is high quality. They are high in vitamins, minerals, fiber. Many are high in vitamins C, B, A - and antioxidants. As far as taste goes, I discovered some 'food for thought' and that is - just like grapes, the taste and general quality of root vegetables is affected by the terroir in which they are grown. Root vegetables can be high-spray crops, so - good to do your research before deciding where you will purchase them.
I want to say thank you to The Buddhist Chef for inspiring this recipe!