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–+ servings

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 minutes
Cook Time: 1 hour
Purée the vegetables and finish the soup: 10 minutes
Course: lunch, Soup
Cuisine: American, Canadian
Keyword: comfort food, creamy, Fall and winter soups, healthy, simple, velvety
Servings: 10 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

Nutrition

Serving: 1cup | Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 1415mg | Potassium: 549mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5103IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 1mg
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