Description
Roasted Winter Vegetable Soup, cozy, healthy, and packed with seasonal flavors. Made with roasted carrots, squash, and root vegetables, this soup is perfect for chilly days and nourishing meals.
Ingredients
2 tablespoons olive oil
2 large carrots, peeled and chopped
1 small butternut squash, peeled and cubed
1 parsnip, peeled and chopped
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Optional: 1/2 cup coconut milk or cream for creaminess
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss carrots, squash, parsnip, onion, and garlic with olive oil, thyme, rosemary, smoked paprika, salt, and pepper.
3. Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes until tender and caramelized.
4. Transfer roasted vegetables to a blender or use an immersion blender. Add vegetable broth and blend until smooth.
5. Pour blended soup into a pot, heat on medium, and adjust salt and pepper. Add coconut milk if desired for a creamy texture.
6. Ladle soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or side.
Notes
Add extra vegetables like sweet potatoes or kohlrabi for variety.
Use fresh herbs for stronger flavor.
Soup can be roasted ahead of time and blended later.
Freeze leftovers in portions for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg