1 medium yellow onion, cut in chunks
2 leeks, cut into small chunks
2 small/medium sweet potatoes, cut into small chunks
Drizzle veggies with olive oil and salt and roast (mine fit onto two baking sheets) for roughly an hour at 400.
3 1/2 cups vegetable stock
4 Tbsp. butter (could be left out)
1/2 cup coconut almond milk
salt and pepper to taste
When veggies are almost done (starting to get brown and caramelized), heat two cups vegetable stock with 4 tbsp. of butter in a saucepan. In a cast iron, caramelize red onion in olive oil.
Remove veggies from oven. Put one sheet of veggies into blender (I used my Nutribullet but if you had a bigger blender just do it all at once) and add one cup of veggie stock and one clove of minced garlic. Pour mixture into saucepan. Put the second sheet of veggies into the blender with half cup veggie stock and half cup coconut/almond milk (use less if using cream). Pour mixture into saucepan and stir together until blended. Top with caramelized onion! The recipe I adapted this from suggested toasted croutons and steamed kale - I'm planning to try that next time!
This recipe is super fast to put together once the veggies are roasted, so I'm looking for a way to speed up the roasting process. I'd like to try roasting veggies in the crockpot so dinner would be much faster to put together when we come home from work.
