Roasted root vegetable soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
This Roasted root vegetable soup is the perfect meal for fall or winter. A mixture of veggies and onion gets roasted up in the oven and then blended with coconut milk and spices until smooth and creamy. This soup is budget friendly, vegan and gluten free.
Servings: 6 servings
Ingredients
- 1 large red onion, peeled and cut into 1 inch wedges
- 3 medium carrots, peeled and cut into 1 inch chunks
- 1 small butternut squash, peeled and cut into 1 inch chunks
- 1 medium sweet potato, peeled and cut in 1 inch cubes
- 2 medium parsnips, peeled and cut into 1 inch chunks
- ¼ cup olive oil
- 2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- 6 cups vegetal broth
- 1 can coconut milk, save some for topping
- chopped parsley for topping
Instructions
-
Preheat the oven to 400°F (200C) and line a sheet pan or large baking sheet with parchment paper, or lightly grease with oil.
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Peel the carrots, butternut squash, sweet potato and parsnips. Cut into about 1 inch cubes. Peel the red onion and cut into large wedges.
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Place the vegetables on the prepared sheet pan. Drizzle with the olive oil, sprinkle over the spices and stir well until evenly coated. Spread out in an even layer.
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Roast the vegetables in the oven for about 30-45 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender.
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Add the roasted veggies to a large pot with the vegetable broth and coconut milk, stir well and bring to a simmer for about 10 min.
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Turn the heat off and blend the soup until smooth with a hand held bender. Taste and add more salt and pepper is needed. Serve the soup hot with a drizzle of reserved coconut milk and some chopped parsley. Tastes great with some crusty bread for dipping