Embracing the season's bounty, this roasted root vegetable soup is the perfect combination of earthy flavors and wholesome goodness. As root vegetables caramelized to perfection in the oven, their natural sugars deepen, creating a melody of taste that captures the essence of winter in every spoonful. Let this soup transport you to a cozy place with the hearty aroma of seasonal vegetables.
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Ingredients
1 sweet potato (1lb), chopped into 1 inch pieces (about 2 ½ - 3 cups)into ½ inch thick wedges
2 medium parsnips, chopped into 1 inch pieces (about 1 ½ - 2 cups)
2 medium carrots, chopped 1 inch pieces (about 1 ½-2 cups)
1 tbsp olive oil
1 large leek, white and light green parts only
4 garlic cloves, peeled
1 1/2 tsp sea salt
1/2 tsp pepper
1 tsp chili powder
1/2 tsp cinnamon
1 tsp dried rosemary
4-5 cups vegetable stock
1 tbsp maple syrup
1/4 cup coconut yogurt
Garnish: Fresh minced rosemary, coconut yogurt
Servings4-6
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
60 minutes
How To Make It
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Add the chopped sweet potato, chopped parsnips, chopped carrots, chopped leeks and peeled garlic cloves. Drizzle with the olive oil, salt, pepper, chili powder, cinnamon and dried rosemary. Toss to ensure everything is coated.
Roast everything for 45-60 minutes or until fork tender, tossing at the 30 minute mark. Start checking for doneness around the 40 minute mark as some ovens run warmer than others.
Once everything is done roasting, set aside until cool enough to handle
Into a blender add all of the roasted ingredients. Add in 2 cups of vegetable broth, 1 tbsp maple syrup and blend until smooth. Add in 2 more cups of vegetable broth and blend again until smooth. Once fully blended, add the soup to a large pot and warm over medium-low heat until warm enough to serve. Alternatively, blend everything together in a pot using an immersion blender and then warm over medium-low heat.
Add up to 1 cup more broth if you like a less thick soup. Before serving, stir in ¼ cup coconut yogurt.
Serve the soup in bowls topped with fresh minced rosemary and more coconut yogurt
