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.
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Ingredients
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.
Roasting Veggies
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.
How to make Roasted Root Vegetable Soup
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.
Recipe Prayer
Jesus, thank you for soul-warming soup. Let us nourish our bodies with your creation. Amen.
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📖 Recipe
Roasted Root Vegetable Soup
Equipment
Ingredients
- 3 Medium Carrots
- 2 Medium Parsnips
- ½ Cup Unsweetened Almond Milk
- 2 Cups Vegetable Broth
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Smoked Paprika +/- to taste
- ⅛ Teaspoon Red Pepper Flakes +/- to taste
- Salt to taste
Instructions
- Preheat the oven to 450 degrees. While the oven is heating, chop the carrots and parsnips into strips (no need to be pretty).
- Place the carrots, parsnips, and garlic cloves on a baking sheet with some water (to prevent sticking) and roast for 40 minutes, stirring occasionally. Let cool.
- Blend the carrots, parsnips, garlic, almond milk, and spices in a food processor. Add in the vegetable broth ½ cup at a time, processing after each addition, until a soup consistency is reached*.
- To serve, reheat the soup on the stove over low heat until warmed, or in the microwave. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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