Description

Creamy Roasted Veggie Soup is a warm, comforting dish made with roasted vegetables like carrots, parsnips, and sweet potatoes, blended into a velvety smooth base. This rich, creamy soup is not only nourishing but also customizable to suit various dietary needs. Perfect for cozy nights, it’s a satisfying meal packed with natural sweetness and depth of flavor, ideal for any season.

Ingredients

2 cups carrots, peeled and chopped

2 cups parsnips, peeled and chopped

1 medium sweet potato, peeled and chopped

1 tablespoon olive oil

Salt and pepper to taste

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup heavy cream or coconut milk (for a dairy-free version)

Fresh herbs (optional for garnish)

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Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange carrots, parsnips, and sweet potato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly, then roast for 25-30 minutes or until vegetables are tender and slightly caramelized.
Prepare the Soup Base: While the vegetables are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the chopped onion until softened, about 5–7 minutes. Add minced garlic and cook for another minute until fragrant.
Combine Roasted Vegetables and Broth: Add the roasted vegetables to the pot with onion and garlic. Pour in the vegetable broth, then add thyme and rosemary. Bring to a boil, then lower the heat and simmer for about 10 minutes.
Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, being careful when blending hot liquids.
Add the Cream: Stir in heavy cream or coconut milk for a creamy texture. Adjust seasoning with additional salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.

Notes

You can swap vegetables like butternut squash, turnips, or cauliflower for a unique twist.
To make it vegan, use coconut milk or any other plant-based cream.
For extra heat, add cayenne pepper, red pepper flakes, or hot sauce.
Add protein by stirring in cooked lentils, chickpeas, or beans after blending the soup.

Prep Time: 10min
Cook Time: 30min
Category: soup
Method: Roasting, Blending
Cuisine: American