00:03This soup is basically comfort foods warm hug disguised as something sophisticated enough to serve to your mother-in-law.
00:10The roasted vegetables develop incredible caramelized sweetness with fresh ginger, adding just the right amount of zing.
00:18For the roasted vegetables, use one large sweet potato and four large carrots, both cubed, and toss them with one to two tablespoons of avocado oil.
00:27For the soup base, you'll need one tablespoon of avocado oil, one chopped onion, one chopped garlic clove, and two tablespoons of freshly grated ginger.
00:37Combine these with one liter of vegetable broth, a pinch of cayenne pepper, and season with salt and black pepper to taste.
00:44Preheat oven to 400 degrees Fahrenheit.
00:47Toss sweet potato and carrots with oil and roast for 20 to 25 minutes until caramelized and fork tender.
00:54Meanwhile, saute onion and garlic until translucent.
00:57Add ginger and stir briefly.
01:00Add roasted vegetables, cayenne, and broth.
01:02Simmer for 10 minutes.
01:04Blend until smooth and season with salt and pepper.
01:07The soup improves after 24 hours as flavors meld.
01:10Store refrigerated for up to five days or freeze for three months.
01:15Variations include adding coconut milk and curry paste for Thai flavors,
01:19chipotle for smokiness, or turmeric for anti-inflammatory benefits.
01:23This vegan, gluten-free soup is rich in beta-carotene and fiber.
01:28Serve with crusty bread or a fresh salad for a complete meal.
01:31For best results, use uniform vegetable pieces and don't skip roasting, which develops essential flavor complexity.
01:38An immersion blender creates the silkiest texture.
01:41Perfect for autumn dinner parties, cozy weeknight meals, or elegant entertaining.
01:46This soup's beautiful orange color and velvety texture make it as visually stunning as it is delicious.
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