Roasted Root Vegetable Soup and Maple Soy Tilapia

Both delicious dishes, but I'm not sure that they went well together.  I combined a few different soup recipes to come up with the following.  It was absolutely wonderful.  The kids loved this dinner - it was like candy for supper.  The best part is that it was very healthy!

Roasted Root Vegetable Soup
2 tablespoon(s) olive oil
about 12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth and bring to a simmer, uncovered. Add tomatoes.  Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Maple Soy Tilapia
2 Tbsp olive oil
salt and pepper, to taste
2 Tbsp soy sauce
1 Tbsp maple syrup
couple squirts of lemon juice
3 tilapia filets
Cook filets with oil, soy sauce, lemon juice, salt and pepper for about 2 minutes on each side.  Add maple syrup cook another 2 minutes per side.