Roasted Root Vegetable Soup
Ingredients
The vegetables
-
1 ¼
pounds
root vegetables (parsnips, sweet potatoes, and/or beets), peeled and diced
-
2
large
carrots, peeled and diced
-
½
cup
onion, diced
-
½
teaspoon
minced garlic (or 2 cloves)
The liquids and oils
-
¼
cup
olive oil, divided
-
3 ½ – 4
cups
chicken broth or vegetable broth
-
1
cup
light coconut milk, unsweetened non-dairy milk, or non-dairy cream
The spices
-
1 ½ – 2
teaspoons
cumin
-
½
teaspoon
garlic powder
-
¼
teaspoon
kosher or sea salt
-
⅛
teaspoon
black pepper
-
¼
teaspoon
smoked paprika
-
¼ – ½
teaspoon
chili pepper flakes
-
¼ – ½
teaspoon
cayenne (optional)
Optional ingredients
-
2-3
tablespoons
creamy nut butter or unsalted butter
-
Sea Salt/Pepper
to taste
-
crushed nuts, red pepper, herbs
for topping
optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the chopped root vegetables in 2 tablespoons of olive oil, cumin, salt, and pepper.
- Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender but not fully cooked.
- In a large pot, heat 2 teaspoons of olive oil and sauté the onion and garlic for 2 minutes until fragrant.
- Add the roasted vegetables and broth to the pot, bring to a boil, then cover and reduce heat to medium for 5-10 minutes until soft.
- Allow the soup to cool slightly, then blend in batches until smooth.
- Return the blended soup to the pot, stir in nut butter (or unsalted butter), chili powder, cayenne (if using), non-dairy milk, salt, and pepper.
- Simmer for 5-10 minutes until creamy and well-combined.
- Add optional toppings and serve.
Nutrition Facts (estimated)
Servings
4-5
Calories
270
Total fat
20.1g
Total carbohydrates
19.6g
Total protein
5.8g
Sodium
688.3mg
Cholesterol
0mg
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