This Roasted Vegetable Soup is a hearty and flavorful dish that combines sweet potatoes, carrots, parsnips, red peppers, and onions, all roasted to perfection and then blended into a rich, aromatic soup. The spices like cumin, coriander, and turmeric add depth and warmth to the dish, while the vegetable stock brings everything together. Perfect for cozying up on a chilly day, this soup is full of nutrients and packed with flavor.

Why You’ll Love This Recipe

This soup is a comforting, healthy choice with a rich flavor profile. The roasting of the vegetables intensifies their natural sweetness and deepens their flavor. The aromatic spices like cumin, coriander, and turmeric create a lovely warmth that perfectly complements the roasted veggies. Plus, it’s easy to make and packed with vitamins, making it a perfect choice for a nutritious meal!

Roasted Vegetable Soup

Ingredients

Veggies:

6 cups (1.5 liters) vegetable stock, or as needed
1 large sweet potato, peeled and diced into small chunks (about 1 lb/500g)
4 small to medium carrots, diced into small chunks (about 9 oz/250g)
2 medium parsnips, diced into small chunks (about 5 oz/150g)
2 medium red peppers, cored and diced into large chunks (about 12 oz/350g before coring)
2 small to medium white onions, peeled and quartered (about 9 oz/250g before peeling)
4 cloves of garlic, kept in their skins
3 tbsp olive oil

Seasoning:

¾ tsp salt (plus more to taste)
¾ tsp cumin
½ tsp ground coriander
½ tsp turmeric
¼ tsp black pepper (plus more to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Roast the Vegetables:

In a large bowl, toss the diced sweet potatoes, carrots, parsnips, red peppers, onions, and garlic with olive oil, salt, cumin, ground coriander, turmeric, and black pepper. Make sure the vegetables are evenly coated with the oil and spices.
Spread the vegetables evenly on a large baking sheet. Roast them in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized, stirring halfway through.

3. Simmer the Soup:

After roasting, remove the vegetables from the oven. Discard the garlic skins and add the roasted vegetables to a large pot with the vegetable stock. Bring the mixture to a gentle simmer over medium heat for 10-15 minutes, allowing the flavors to meld together.

4. Blend the Soup:

Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.
If the soup is too thick, add more vegetable stock or water until you reach your desired consistency.

5. Taste and Adjust:

Taste the soup and adjust the seasoning with more salt, black pepper, or spices as needed. For extra depth of flavor, add a little more cumin or coriander.

6. Serve:

Serve the soup hot, garnished with fresh herbs like cilantro or parsley if desired. You can also add a swirl of cream or a sprinkle of croutons for extra texture and richness.

Servings and Timing

This recipe serves 6-8 people.

Prep time: 15 minutes
Cook time: 40-50 minutes
Total time: 1 hour

Variations

Spicy Version: Add a pinch of red pepper flakes or a small diced chili pepper to the roasting vegetables for some heat.
Add Lentils: For added protein and texture, stir in some cooked lentils or beans after blending.
Add Coconut Milk: To make the soup creamier and add a subtle richness, stir in a can of coconut milk after blending.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well! Store it in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: Reheat the soup on the stovetop over medium heat, adding a bit of extra vegetable stock or water if needed to thin it out.

FAQs

Can I use other vegetables?

Yes, you can swap out any of the vegetables for what you have on hand, such as butternut squash, potatoes, or even parsnip for a slightly different flavor profile.

Can I use a different type of broth?

You can use chicken broth if you prefer, or make the soup entirely vegan with vegetable broth.

Can I make this soup ahead of time?

Yes, this soup can be made in advance. In fact, it tastes even better the next day as the flavors continue to meld together.

How can I make this soup thicker?

If you want a thicker soup, you can add more roasted vegetables or reduce the stock while simmering.

Conclusion

This Roasted Vegetable Soup is rich, flavorful, and perfect for any season. The combination of roasted vegetables and aromatic spices creates a deep, hearty flavor that will warm you up from the inside out. It’s a versatile recipe that can be customized with different veggies or spices and is sure to be a hit at your next family meal or dinner gathering!

Chef MARTHA