Roasted Root Vegetable Soup2 min read
If properly stored in a cool, dark spot, most root vegetables will keep for weeks if not months, making them the ideal ingredient for healthy quarantine cooking. This adaptable soup recipe tastes deceptively rich and savory, thanks to an oven roast that caramelizes the natural sugars in root vegetables, and a touch of sweetness from apples if you have them available.
Switching up the vegetables you use and the optional spices you incorporate gives this recipe lots of mileage and variability. If you have little ones in your home, consider preparing this recipe with minimal salt and blending up a thicker version for them- the natural sweetness and bright yet mild spices are sure to be a hit with any age group!
Serves 4 generously
Total Time: 45 minutes
- 4 cups peeled and diced root vegetables (try butternut squash, parsnips, sweet potatoes, carrots, celery root, or a mix of any combination you have on hand)
- 4 cloves garlic, peeled
- 1 yellow onion, peeled and quartered
- 1-2 red apples, cored and quartered (optional)
- 2 tablespoons extra virgin olive oil
- Optional spices in any combination: 1-2 teaspoons total of curry powder, cumin, cinnamon, dried oregano
- 1-2 cups vegetable or chicken broth (or use water in a pinch)
- Salt and pepper to taste
- Plain yogurt or sour cream or vegan crema and fresh herbs to garnish (optional)
- Preheat your oven to 425 degrees. On a baking sheet, toss the root vegetables with the garlic, onion, apples if using, olive oil, spices if using, and a pinch of salt and pepper.
- Spread in an even layer, and roast for 20-30 minutes until fork tender.
- Transfer the vegetables to a blender with 1 cup of broth, and blend until smooth, adding more broth if needed to reach your desired texture. Garnish if desired, and enjoy!