Roasted Root Vegetable Soup
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.
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
*The amount of liquid in this recipe makes a thick soup. If you want a thinner soup, add more vegetable broth.
Nutrition
Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 56mg | Potassium: 492mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7839IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 1mg