Meiomi Pinot Noir with Winter Vegetable Soup

Serves 6

Ingredients

• 1 large carrot
• 1 large parsnip
• 1 large yellow potato
• 1 large sweet potato
• 2 Tbsp. olive oil
• 2 tsp. salt
• 2 tsp. ground black pepper
• 1 tsp. cumin
• 1 medium red onion
• 1 celery stick
• 3 garlic cloves
• 3 Tbsp. butter
• 4 cups vegetable stock
• 1 tsp. turmeric
• 1 tsp. sweet paprika
• Fresh parsley

Directions

1. Preheat oven to 425°F. Scrub, peel, and chop the carrot, parsnip, and potatoes. Toss in a bowl with 2 Tbsp. of olive oil, 1 tsp. of salt, and 1 tsp. of pepper. Arrange coated vegetables on a baking sheet lined with parchment paper or foil. Season with cumin. Roast the vegetables until tender, turning every 10-15 minutes. Remove from oven.

2. Chop the onion, garlic, and celery, and place to the side. Heat 3 Tbsp. of butter in a large pot over medium heat. Stir in the onion, garlic, and celery, cooking until softened. Pour in the vegetable stock and bring to a simmer uncovered. Add turmeric, sweet paprika, and remaining teaspoons of salt and pepper to the stock. Stir in the roasted vegetables, cover, and simmer for 5 minutes.

3. Remove the pot from the heat. Partially mash up the vegetables with a large fork or wooden spoon until the soup has a thick texture. Season with fresh parsley and add more salt and pepper to taste. Serve with Meiomi Pinot Noir and enjoy!