Soup of the day: Creamy Ginger Vegetable Soup

Another warm, comforting soup sounded really good today.

I'm still on a mission to use up the stuff in the fridge and freezer so I made this soup with what I had on hand: 4 Red and Yukon gold potatoes, 2 white sweet potatos, 1 large onion, 1 shallot, 2 small zucchini, 1 medium head of cauliflower, and about an inch of fresh ginger.

I pealed and roughly chopped the regular and sweet potatoes and spread them on a baking sheet with a little oil to roast in the oven at 350. I also chopped up the whole cauliflower and did the same on a separate baking sheet. Once that was in the oven, I chopped and sauteed the onion, shallot and ginger in a pan until everything was just nicely caramelized.

After about 45 minutes in the oven all the root veggies were nice and soft, I wanted cooked, not french-fries. The Cauliflower took a little less time.

I mixed everything together in a bowl, let it cool a bit, then blended it with some water in batches in the blender. I like soups like this to be pretty smooth. After each batch, I put finished soup into another bowl so all the batches could be mixed together at the end.

Even without chicken or vegetable broth, this soup turned out delicious. Of course I'm having a bowl for dinner, but I was also able to put 8 servings back into the freezer for lunches!