6 Servings
2 Hours, 45 Minutes
Allergens
Submitted by Rifi Bleichman
A delicious medley of vegetables roasted to perfection to make a feel-good soup everyone in your family will love.
Preheat oven to 375F.
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.
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.
Parve 
6 Servings
2 h, 40 m
Roasted Butternut Squash and Apple Soup with Honey Roasted Pumpkin Seeds
Parve
4 Servings
1 h
Carrot with Roasted Golden Beets and Sweet Potato Soup, AKA Simanim Soup
Parve
24 Servings
45 m
Orange Coconut Cupcakes with Blood Orange Extract
