Roasted Vegetable-Chorizo Soup

Wow, it's been way too long since I've posted!  I blame my boyfriend and also the Giants!  It was a great series, but I've been bad about doing a lot of cooking lately because I've been busy hanging out with Tim, watching baseball, and of course trying to get work done.  However, I'd say this soup is worth waiting for - I made it a couple of weeks ago and ate some at the time and froze a serving of it for later, which I ate for lunch today.  It freezes quite well, and overall the soup has great flavor.  Roasting the veggies before adding them to the soup gives a nice depth of flavor you don't get just from boiling them in broth.  Plus, fingerling potatoes are pretty much one of my favorite foods in the world.  Overall, this is a great fall soup that will keep you warm on a chilly day.  The chorizo is excellent, but you could substitute in any favorite sausage that you prefer.
 

Roasted Vegetable-Chorizo Soup
Serves 2

2 medium carrots, peeled if necessary, and chopped into large pieces
1/3 pound fingering potatoes, washed and halved
1 small sweet potato, peeled and cubed
1 small bell pepper, whole
3 garlic cloves, unpeeled
Olive oil
Salt and pepper
5 ounces chorizo
2 cups chicken broth

1. Toss the carrots, potatoes, sweet potato, bell pepper and garlic cloves with olive oil and spread out on a large sheet pan.  Season with salt and pepper.  Roast in a 400 degree oven until tender.
2. Meanwhile, saute the chorizo in a non-stick soup pot until it is browned.  Add the carrots, potato, and sweet potato.  Allow the pepper and garlic to cool slightly.  Peel the garlic, mash, and add to the soup.  Cut the pepper open, remove the seeds, and chop into bite-sized pieces.  Add to the soup along with the chicken broth.
3. Bring to a boil, and then simmer to allow flavors to combine.  Smash a few of the veggies with a potato masher or spoon to thicken the broth, if needed.

 Tim and I celebrate the Giants victory at a parade in San Francisco.  Go Giants!