Roasted Orange Soup

Servings 6 servings

Prep time 10 minutes

Cooking time 2 Hours, 45 Minutes

Ingredients

• 3 carrots, peeled and diced
• 2 sweet potatoes, peeled and diced
• Small butternut squash (buy pre-cut to save a lot of time)
• 1 onion, diced
• 1-2 leeks, washed well and chopped
• 6 garlic pieces
• 2 zucchinis, chopped
• Olive oil

• Salt
• Pepper
• Garlic powder
• Umami Spice
• 1 tbsp Hawaij spice blend
• 8 cups water

Directions

1. Preheat oven to 375F.
2. Chop 3 carrots, two sweet potatoes, small butternut squash (I buy the pre-cut to save a lot of time), onion, leek, 6 garlic pieces, and zucchini. Place on roasting pan. Drizzle olive oil, salt, pepper, garlic powder and umami seasoning and a little hawaij. Roast at 375F for 45 minutes.
3. Pour everything into a soup pot and add 8 cups of water, salt, pepper and a tbsp of hawaij spice. Bring to boil and then simmer for an hour and a half. Blend when cooled.