Leftover Vegetable Soup

• 2 pounds vegetables like carrots, potatoes, parsnips – anything really! peeled and roughly chopped
• 3 tbsp olive oil plus more for garnish
• 3 shallots chopped, or half a yellow onion chopped
• 3 garlic cloves minced
• 2 tbsp thyme minced, plus more for garnish
• 2 tsp cumin
• 5 cups vegetable stock plus a little extra as needed
• 2 tbsp unsalted butter

salt and pepper to taste

• ¼ cup cream optional

1. Preheat oven to 375˚F.
2. Spread vegetable of choice onto a baking sheet and toss in 2 tablespoons oil. Season with salt and pepper and spread into a single layer.
3. Roast carrots for 25-35 minutes or until fork tender, tossing around 15 minutes into the roasting process. Remove from oven.
4. Place Dutch oven onto stove over medium heat. Add remaining oil to pot.
5. Add shallots (or onions) and garlic to pot and sauté for 3 to 4 minutes.
6. Add thyme and cumin and continue to sauté for 3 to 4 minutes.
7. Add carrots and stock to pot, simmer for 15 minutes.
8. Allow mixture to slightly cool.
9. Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth.
10. Add more stock if mixture is too thick and continue to puree until smooth.
11. Pour mixture back into the pot and adjust seasonings. Simmer for about 5 minutes.
12. Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.