1 cup onions, cut into ½-inch wedges
1 sweet potato, peeled and cut into ¾-inch pieces
2 carrots, peeled and cut into 3/4 –inch pieces
2 cups cubed butternut squash
1 small parsnip, peeled and cut into ¾-inch pieces
1 small rutabaga, peeled and cut into ¾-inch pieces
2 cloves garlic, minced
1 red bell pepper, cut into chunks
2 cups low sodium, low-fat vegetable broth
1 cup pureed tomato
2 Tbsp lime juice
½ tsp crushed red pepper
½ tsp curry powder
Salt and pepper
1 bunch cilantro sprigs, rinsed, or thinly sliced green onions