Roasted Asparagus and Potato Bisque

Oven roasted veggies are one of my favorite foods to nosh on over the chilly winter. Roasting with spices brings out many different flavors, making the vegetables a perfect side, or main dish. This Roasted Asparagus and Potato Bisque is not only delicious, creamy, and filling, but it is also vegan! So cozy up with a big bowl of this spiced, hearty soup, forget about the polar vortex, and warm your soul!

Ingredients:
20 asparagus spears
1/2 head cauliflower
2 small yukon gold potatoes, peeled and diced
2 cloves garlic, sliced
1/2 yellow onion, sliced into large wedges
1 cup low sodium vegetable broth
2 tsp thyme
1/2 tsp curry
olive oil
sea salt
black pepper

Directions:

• Preheat oven to 350 degrees
• Cover a baking sheet with parchment paper or tin foil
• In a large bowl, toss and coat cauliflower florets, potatoes, onion, and garlic with thyme, olive oil, sea salt, and black pepper
• Spread vegetables on prepared baking sheet and roast for 30 minutes. 
• Meanwhile, slice asparagus spears into thirds. In the same bowl used previously, toss and lightly coat asparagus pieces
• Line a second baking sheet with tin foil and roast asparagus for 10 minutes
• Remove all vegetables from the oven and place in a powerful blender with vegetable broth
• ***Save some of the whole roasted veggie pieces for garnish when serving***
• Puree vegetables, adding water or more vegetable broth if needed
• Return the soup to a large pot and cook on low heat until hot
• Spoon soup into bowls and garnish with reserved vegetables, sprinkle with curry powder, and a pinch of sea salt.