Roasted Vegetable-Chorizo Soup
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
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!