This Roasted Root Vegetable Soup is made with just a few simple ingredients -- vegetables -- and is the soul-warming food you need in the chilly October weather.
I'm a summer girl at heart, so despite all the yummy fall recipes I get to make when it turns cold, I miss the warmth of summer. BUT Roasted Root Vegetable Soup helps me stay warm after walking around campus in the freezing weather. So it's kind of okay that summer is gone.
Besides the warmth, what I love about this soup is that it is simple. I'd always been afraid to experiment with soup because it seemed so complicated. Adding a billion spices and spending hours over the stove adding each ingredient at just the right moment. Who has time to figure all that out? Not this girl.
That's way Roasted Root Vegetable soup is made with just 5 ingredients (and only a couple spices). But don't think that the lack of ingredients equates to lack of flavor. Seriously, this soup packs a punch. It takes some of my favorite veggies -- carrots and parsnips -- and turns them into (more) deliciousness. As if they weren't delicious already.
The first trick to awesome flavor is the roasting. Roasting allows the carrots and parsnips to soften and adds that extra smoky flavor that you won't get from steaming.
To roast, simply chop the carrots and parsnips into 'sticks', place on a baking sheet with a bit of water to keep from sticking, sprinkle with salt and pepper, and bake. Roasting takes about 40 minutes and is SOOO worth it. I also added a couple gloves of garlic to the pan to get some roasted garlic flavor. YUM.
After the veg is done roasting, puree the 'sticks' in a food processor (or you could use an immersion blender). Add vegetable broth and almond milk to thin the mixture.
The other trick for fab flavor is the spices. I decided to keep it simple with the spices but I still wanted bold flavor, so I added some smoked paprika and red pepper flakes. That's it. A little smoke. A little heat. And then let the vegetables do the talking.
To enjoy, reheat the soup on the stove or in the microwave until warmed through.
Jesus, thank you for soul-warming soup. Let us nourish our bodies with your creation. Amen.
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
This Roasted Root Vegetable Soup is made with just a few simple ingredients -- vegetables -- and is the soul-warming food you need in the chilly October weather.
*The amount of liquid in this recipe makes a thick soup. If you want a thinner soup, add more vegetable broth.
Leave a comment