Roasted Winter Vegetable Soup
Roasted Winter Vegetable Soup is a comforting dish that combines the rich flavors of roasted carrots, sweet potatoes, and parsnips with fragrant herbs. This wholesome soup warms both heart and soul, making it perfect for chilly evenings or gatherings. Easy to prepare and packed with nutrients, it’s a delightful way to embrace seasonal produce. Enjoy alongside crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 3 medium carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the carrots, sweet potatoes, parsnips, onion, garlic with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized.
- Transfer the roasted veggies to a blender. Add vegetable broth and blend until smooth; adjust consistency with more broth if needed.
- Heat the blended soup in a pot over medium heat. Taste and season as necessary before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to swap out vegetables based on what's available. For an extra kick, add spices like cumin or smoked paprika. Store leftovers in airtight containers for up to five days.