Roasted Root Vegetable Soup

The cold wet weather has brought out the soup making in me.  This creation came from another fridge cleanout.  I gathered all the root veggies I had, roasted them then blended them into a soup.  To top this recipe off I create curry cinnamon toast points.  A delicious comfort dish on cold days.

Roasted Root Vegetable Soup

Ingredients:
Cut up 4 cups of root veggies (parsnips, carrots, potatoes, onions, garlic, butternut squash)
1/4 cup vegetable oil
salt and pepper to taste.
2 cups vegetable broth
1 tbl. fresh dill, parsley, and thyme

cut veggies and toss in oil sprinkle with salt and pepper. Cook in preheated oven at 425 degrees till softened and slightly browned.  Take roasted veggies and place 3/4 in blender.  blend finely add to sauce pan with remaining veggies. Add fresh herbs and broth.  cook until thoroughly heated. For curry cinnamon toast point, cut bread into strips, add butter, sprinkle with cinnamon sugar and dash of curry.