When you roast winter root vegetables along with shallots, leeks, and garlic, they caramelize and become sweet. Although this soup takes about an hour from start to ﬁnish, the resulting ﬂavor is startlingly complex. It’s important to cut the vegetables about the same size to ensure even cooking.
This flavorful dish makes the most of summer and late fall vegetables. Use any kind of ravioli; spinach goes well with the lamb. The ratatouille and yogurt may be prepared in advance and stored in an airtight container, refrigerated.