Description
A hearty and flavorful roasted vegetable soup made with sweet potatoes, carrots, parsnips, red peppers, onions, and aromatic spices. This rich soup is perfect for cozying up on a chilly day.
Ingredients
- 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
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- 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. Spread the vegetables evenly on a large baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized, stirring halfway through.
- 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.
- 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, transfer the soup to a regular blender in batches and blend until smooth. Add more vegetable stock or water if the soup is too thick.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt, black pepper, or spices as needed. Add extra cumin or coriander for more depth of flavor.
- Serve: Serve the soup hot, garnished with fresh herbs like cilantro or parsley if desired. Add a swirl of cream or a sprinkle of croutons for extra texture and richness.
Notes
- Spicy Version: Add a pinch of red pepper flakes or a small diced chili pepper to the roasting vegetables for heat.
- Add Lentils: Stir in some cooked lentils or beans after blending for added protein and texture.
- Add Coconut Milk: For a creamier soup, stir in a can of coconut milk after blending.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.
- Reheating: Reheat the soup on the stovetop, adding extra vegetable stock or water as needed to thin it out.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
