Roasted Root Vegetable Soup with Grilled Cheese Croutons – Rachael Ray

Ingredients

• 3 medium sweet potatoes, peeled and cubed into 2-inch chunks
• 2 large carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 1 medium celery root, peeled and cut into chunks
• Extra virgin olive oil (EVOO), for liberal drizzling
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1 bulb garlic, roasted*
• 4 cups chicken stock or vegetable stock
• A dash of honey
• A dash of hot sauce