Roasted Root Vegetable Soup

I'm admittedly a cookbook cook, meaning I don't generally develop my own recipes. This isn't to say that I follow recipes exactly as they're written, but I often start by at least reading a recipe. Nonetheless, recently I decided it was time to give developing my own recipe a try and I figured a soup was a great way to start. So here it is, my first soup. This soup is a great winter soup because it uses root vegetables and has a spicy warmth due to the inclusion of cumin and cinnamon.

Serves 6-8

Ingredients:
3 lbs of root vegetables (I use a mix of carrots, turnips, parsnips, celeriac, and rutabaga), cleaned and diced into 1/2-inch cubes
3 tablespoons extra virgin olive oil, divided
1 tablespoon pure maple syrup
Kosher salt and black pepper
1 medium yellow onion, diced
3-4 large garlic cloves, minced (enough for 2 tablespoons)
6 cups low-sodium chicken stock (preferably homemade)
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon fresh thyme, chopped
1 teaspoon dry oregano
1/4 cup heavy cream

Toss the root vegetables in two tablespoons of olive oil, the maple syrup, salt, and pepper. Spread in a single layer on a baking sheet and roast at 425F for 20 minutes.

Meanwhile sauté the garlic and onions in the remaining tablespoon of olive oil in large pot. When the onions are translucent add the chicken stock and bring to a simmer. When the vegetables are ready add them to the stock, add the thyme and oregano, and let simmer for 10 minutes. Remove from heat and let cool.

When the soup is cool blend until smooth (you can use a blender or food processor), and salt to taste. Return to medium heat, add cream, stir thoroughly. I serve this with chunks of crusty bread for dipping.

Bon appetit!

p.s. I cannot wait for Top Chef All Stars to begin Wednesday night!