Soups

October 29, 2018

Roasted Root Vegetable Soup

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.

Roasted Root Vegetable Soup

I'm a summer girl at heart, so despite all the yummy fall recipes I get to make when it turns cold, I miss the warmth of summer. BUT Roasted Root Vegetable Soup helps me stay warm after walking around campus in the freezing weather. So it's kind of okay that summer is gone.

Besides the warmth, what I love about this soup is that it is simple. I'd always been afraid to experiment with soup because it seemed so complicated. Adding a billion spices and spending hours over the stove adding each ingredient at just the right moment. Who has time to figure all that out? Not this girl.

Ingredients

That's way Roasted Root Vegetable soup is made with just 5 ingredients (and only a couple spices). But don't think that the lack of ingredients equates to lack of flavor. Seriously, this soup packs a punch. It takes some of my favorite veggies -- carrots and parsnips -- and turns them into (more) deliciousness. As if they weren't delicious already.

Roasted Root Vegetable Soup

Roasting Veggies

The first trick to awesome flavor is the roasting. Roasting allows the carrots and parsnips to soften and adds that extra smoky flavor that you won't get from steaming.

To roast, simply chop the carrots and parsnips into 'sticks', place on a baking sheet with a bit of water to keep from sticking, sprinkle with salt and pepper, and bake. Roasting takes about 40 minutes and is SOOO worth it. I also added a couple gloves of garlic to the pan to get some roasted garlic flavor. YUM.

Roasted Root Vegetable Soup

How to make Roasted Root Vegetable Soup

After the veg is done roasting, puree the 'sticks' in a food processor (or you could use an immersion blender). Add vegetable broth and almond milk to thin the mixture.

The other trick for fab flavor is the spices. I decided to keep it simple with the spices but I still wanted bold flavor, so I added some smoked paprika and red pepper flakes. That's it. A little smoke. A little heat. And then let the vegetables do the talking.

To enjoy, reheat the soup on the stove or in the microwave until warmed through.

Recipe Prayer

Jesus, thank you for soul-warming soup. Let us nourish our bodies with your creation. Amen.

Roasted Root Vegetable Soup

Tried this recipe?

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Roasted Root Vegetable Soup

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.

Author:

Elizabeth

Serves:

4

Prep:

15

min

cook:

40

min

total:

55

min

Ingredients

  • 3 Medium Carrots
  • 2 Medium Parsnips
  • 1/2 Cup Unsweetened Almond Milk
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Smoked Paprika, +/- to taste
  • 1/8 Teaspoon Red Pepper Flakes, +/- to taste
  • Salt, to taste

Instructions

  1. Preheat the oven to 450 degrees. While the oven is heating, chop the carrots and parsnips into strips (no need to be pretty).
  2. 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.
  3. 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*.
  4. To serve, reheat the soup on the stove over low heat until warmed, or in the microwave. Enjoy!

Recipe Notes

*The amount of liquid in this recipe makes a thick soup. If you want a thinner soup, add more vegetable broth.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography