Description
Tasty Roasted Winter Vegetable Soup is the perfect antidote to chilly evenings. This vibrant, nourishing soup combines sweet carrots, creamy sweet potatoes, and earthy parsnips, all roasted to perfection for an explosion of flavor. Infused with aromatic herbs and spices, it’s a cozy dish that warms you from the inside out. Easy to prepare and packed with nutrients, this soup is ideal for holiday gatherings or simple weeknight dinners. Enjoy it with crusty bread for a delightful meal that satisfies both the palate and the soul.
Ingredients
Scale
- 2 cups chopped carrots (about 3 medium)
- 2 cups diced sweet potatoes (about 2 medium)
- 1 cup chopped parsnips (about 2 medium)
- 1 cup chopped yellow onion (about 1 large)
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop carrots, sweet potatoes, parsnips, and onions into bite-sized pieces. In a bowl, toss them with olive oil, minced garlic, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- In a large pot, combine roasted vegetables with vegetable broth and bring to a simmer over medium heat for about 10 minutes.
- Using an immersion blender or regular blender, puree the mixture until smooth or leave some chunks for texture.
- Serve hot with fresh herbs or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg