MAPLE ROASTED ROOT VEGGIE SOUP

Serves 3-4/15 mins Prep Time/30 minutes Cook Time

Ingredients

4 cups roughly chopped root vegetables of your choice (we love a combo of winter squashes, carrots, and parsnips)

1 onion, chopped

2 tablespoons olive oil

2 tablespoons Coombs Maple Syrup

1 teaspoon garlic powder

1 teaspoon cinnamon

2 teaspoons curry powder

1/2 teaspoon nutmeg

Salt & pepper

1-quart chicken stock

1/2 cup coconut milk

chopped fresh chives for garnish

Preheat oven to 425°F.

On a large sheet pan, toss the veggies and onion with olive oil, maple syrup, and spices.

Roast the veggies for 25-30 minutes or until soft.

In a blender, combine roasted veggies with 1 quart of hot chicken or vegetable stock and 1/2 cup of coconut milk.

Carefully blend the hot mixture until smooth and garnish with chopped fresh chives to serve.