Clean vegtables, i keep the skin on and tops of peppers but cut the carrot tops off.
Preheat oven to 450, add oil to roasting pan and heat in oven then spread evenly around roasting pan
Add veggies to roasting, spread to ensure even cooking.
Roast potato and veggies for 45 minutes
Add oil to stock pot on medium heat cook garlic and onions for 5 minutes.
Add broth, ginger, juice from roasting pan and seasonings to stock pot then simmer for 10 minutes.
Rough chop roasted veggies and potato into large chunks.
Add chopped roasted to stock pot then simmer covered for 15 minutes on medium heat.
Remove from heat and use emulsion blender to mix, about 3 minutes.
Season and simmer on medium low heat for 10 minutes.
Serve hot or cold, great with crusty bread or crutons
