November 16, 2021

Creamy Roasted Root Vegetable Soup

This luxurious soup is creamy, rich and a tiny bit sweet — and with so much room for adaptations, it’s one you’re sure to turn to throughout the fall and winter.

Finish the soup with some cream or keep it dairy free and use coconut milk, or simply leave out.

Using beautifully roasted, caramelized vegetables adds a ton of extra flavour turning what is essentially a simple vegetable soup into something quite special.

I like to think of this as more of a template than a recipe. It works with any and all root vegetables, and you can mix and match them with whatever you have on hand in your kitchen, or whatever looks good that day at the market.

A good tip to cooking a handful of different root vegetables at the same time is to cut them all roughly the same size and place the softer ones that will cook more quickly on one baking sheet, and the harder root vegetables on a second sheet. That way you can simply take out the sheet with the softer vegetables when they are ready and continue to cook the harder vegetables until they become perfectly tender and browned.

This recipe does make a large batch of soup so you will likely have extra to refrigerate or freeze for another day. It will keep refrigerated for 4-5 days, or frozen for 3-6 months.

If you will be refrigerating or freezing the soup wait to add the cream until after the soup has been reheated. This will eliminate any issues with the fat separating.

Creamy Roasted Root Vegetable Soup

This luxurious soup is creamy, rich and a tiny bit sweet — and with so much room for adaptations!

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Prep Time: 15

Cook Time: 1

Purée the vegetables and finish the soup: 10

Course: lunch, Soup

Cuisine: American, Canadian

Keyword: comfort food, creamy, Fall and winter soups, healthy, simple, velvety

Servings: cups

Calories: 205kcal

Ingredients

4 tbsp olive oil
1 onion peeled and cut into quarters
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground nutmeg
1 sweet potato peeled and cut into 1-inch pieces
2 Yukon Gold potato peeled and cut into 1-inch pieces
1 parsnip peeled and cut into 1-inch pieces
1 celery root peeled and cut into 1-inch pieces
1 carrot peeled and cut into 1-inch pieces
1 purple top turnip peeled and cut into 1-inch pieces
2 tbsp fresh sage coarsely chopped
6 – 8 cups vegetable stock
½ cup 35% cream or coconut milk optional
Salt and pepper to taste

Instructions

Preheat oven to 425°F
Prep the vegetables.
Place the potatoes, turnip, onion and sweet potato on one rimmed baking sheet, and the carrots, celery root, and parsnip on a second sheet.
Drizzle with olive oil, sprinkle with salt and pepper, and toss to evenly coat. Spread the vegetables out in an even layer.
Roast for 30 minutes. Turn the vegetables and roast until the vegetables are tender and caramelized, about 15-30 minutes more.
Note: the carrots, celery root and parsnip will take slightly longer to cook then the other vegetables
Working in batches, add the vegetables to a blender or food processor along with some of the stock and purée until you have a thick soup consistency.
Transfer the puréed mixture to a large pot, add more stock or water to thin as needed.
Stir in the cinnamon, cardamom, nutmeg and chopped sage and season with salt and pepper to taste.
Heat the soup to just below a boil, then remove from the heat and stir through the cream, if using.
Note: If refrigerating or freezing the soup wait to add the cream until after the soup has been reheated. This will eliminate any issues with the fat separating.
Serve with a warm, crusty bread