This Roasted Root Vegetable Soup is made with just a few simple ingredients -- vegetables -- and is the soul-warming food you need in the chilly October weather.
- Preheat the oven to 450 degrees. While the oven is heating, chop the carrots and parsnips into strips (no need to be pretty).
- Place the carrots, parsnips, and garlic cloves on a baking sheet with some water (to prevent sticking) and roast for 40 minutes, stirring occasionally. Let cool.
- Blend the carrots, parsnips, garlic, almond milk, and spices in a food processor. Add in the vegetable broth 1/2 cup at a time, processing after each addition, until a soup consistency is reached*.
- To serve, reheat the soup on the stove over low heat until warmed, or in the microwave. Enjoy!
*The amount of liquid in this recipe makes a thick soup. If you want a thinner soup, add more vegetable broth.