ROASTED ROOT VEGETABLE SOUP

Ingredients

• 2 1/2 cups chopped onions (1 inch)
• 2 cups cubed peeled rutabaga (1 inch)
• 2 cups cubed peeled yellow potatoes (1 inch)
• 1 1/2 cups cubed carrots (1 inch)
• 1 1/4 cups cubed peeled parsnip (1 inch)
• 1 cup cubed peeled turnip (1 inch)
• 4 cloves garlic, peeled
• 3 sprigs fresh thyme or 1/2 tsp dried thyme, crumbled
• 2 sprigs fresh rosemary or 1 tsp dried rosemary, crumbled
• 2 tbsp canola oil
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp salted butter
• 2 bay leaves
• 1 can (5 1/2 oz/156 mL) tomato paste
• 1 cup dry white wine
• 1/2 cup maple syrup
• 8 cups no-salt-added vegetable broth
• 1/4 tsp cayenne pepper
• Salt and freshly ground pepper
• Plain Greek yogurt
• Grated orange peel

Directions

1. Preheat oven to 425°F.
2. Combine onions, rutabaga, potatoes, carrots, parsnip, turnip, garlic, thyme, rosemary, oil, 1 tsp salt and 1/2 tsp pepper in large bowl; toss until coated.
3. Place vegetable mixture in a single layer in a non-stick foil-lined large rimmed baking sheet.
4. Bake, stirring once, until vegetables are softened and lightly browned, about 30 - 35 minutes. Remove and discard thyme and rosemary.
5. Melt butter in a non-reactive Dutch oven over medium heat. Add roasted vegetable mixture and bay leaves; sauté for 4 minutes.
6. Add tomato paste and wine; cook, stirring, for 3 minutes.
7. Add maple syrup and cook, stirring, until liquid is reduced by half, about 30 seconds.
8. Add broth and cayenne pepper; stir to combine. Bring to a boil.
9. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat; remove and discard bay leaves.
10. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
11. Season to taste with additional salt and pepper.
12. Serve topped with Greek yogurt and orange peel.