Roasted Root Vegetable Soup
Ingredients
The vegetables
-
1
medium
red onion
-
1
medium
granny smith apple
-
1
medium
sweet potato
-
½
medium
butternut squash
-
3
medium
carrots
The seasonings and liquids
-
2
tablespoons
olive oil
-
2 ½
teaspoons
coarse salt
-
1
teaspoon
ground black pepper
-
4
cups
unsalted vegetable stock
-
4
tablespoons
plain Greek yogurt and/or half and half
-
3
tablespoons
granulated sugar or brown sugar
-
2
tablespoons
balsamic vinegar
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground nutmeg
-
1
pinch
cayenne pepper
The herbs
-
2
sprigs
fresh thyme
-
3
leaves
fresh basil
For garnish
-
to taste
freshly shaved Parmesan
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with cooking spray.
- Arrange the onion, apple, sweet potato, squash, and carrots on the baking sheet, toss with olive oil, salt, and pepper, and roast for about 35-40 minutes until tender.
- Transfer the roasted vegetables to a stock pot and add vegetable stock to cover them.
- Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and simmer for 10-15 minutes until very soft.
- Use an immersion blender to puree the soup, adding more stock if needed for consistency.
- Stir in yogurt, sugar, balsamic vinegar, cinnamon, nutmeg, cayenne, thyme, basil, and remaining salt and pepper, and continue to puree until creamy.
- Serve immediately with shaved Parmesan on top.
Nutrition Facts (estimated)
Servings
6
Calories
189
Total fat
9g
Total carbohydrates
30g
Total protein
3g
Sodium
306mg
Cholesterol
0mg
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