A satisfying supper, served with whole-grain bread and cheese. Leftovers freeze well.
2 tbsp canola oil
1 onion, chopped
1 pan Roasted Roots
6 cups chicken broth, or vegetable broth
1 bay leaf
1 tsp dried thyme, crumbled
1/4 to 1/2 tsp cayenne pepper
1 cup milk, or cream
grated orange zest, of 1/2 an orange
salt
black pepper
Heat oil in a large pot at medium low. Add onions and cook 5 minutes or until tender and fragrant.
Add roasted vegetables, stock, bay leaf, thyme and cayenne. Bring to a boil. Reduce and simmer, covered, for 20 minutes or until vegetables are very soft.
Remove bay leaf. Using an immersion blender, food processor or even a potato masher, purée soup. Stir in milk or cream and orange zest.
Reheat at medium, turning the heat off once the soup is hot throughout but not boiling.
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