When the weather turns cool, there's nothing quite like a warm, hearty bowl of soup to bring comfort and nourishment. This delightful Roasted Carrot, Parsnip, and Potato Soup is not only incredibly flavorful but also remarkably simple to prepare. It’s a naturally vegan, dairy-free, and gluten-free dish, making it a perfect choice for nearly everyone at your table. Whether you're a seasoned plant-based eater or simply looking to incorporate more wholesome vegetables into your diet, this recipe is a must-try.
This soup answers the call for a satisfying, healthy meal that requires minimal effort. It's an excellent way to use up those versatile root vegetables, and even introduces the often-overlooked parsnip, a sweet and earthy addition that roasts beautifully. Think of it as a hug in a bowl, perfect for a cozy weeknight dinner, a comforting lunch, or even a light holiday appetizer.
Why You'll Love This Roasted Root Vegetable Soup
This soup isn't just delicious; it's designed to be a lifesaver on busy days and a staple in your healthy eating routine. Here’s why it stands out:
- Effortlessly Easy: With just a few simple steps and minimal hands-on time, you'll have a gourmet-tasting soup ready. The oven does most of the work!
- Wholesome & Nutrient-Rich: Packed with fiber and vitamins from carrots, parsnips, and potatoes, it’s a meal you can feel good about.
- Perfect for All Diets: Naturally vegan, dairy-free, and gluten-free, this soup caters to various dietary needs without compromising on flavor.
- Budget-Friendly: Root vegetables are typically affordable and widely available, making this a cost-effective meal option. You can easily find high-quality ingredients by checking reviews on abillion.
- Incredible Flavor Depth: Roasting the vegetables intensifies their natural sweetness and creates delicious caramelized edges, adding a rich, complex flavor to the soup.
Ingredients
- 1½ pounds carrots, peeled and chopped
- ½ pound (2 large) parsnips, peeled and chopped
- 1 onion, chopped
- 1 large russet potato, chopped
- 4 garlic cloves
- Olive oil
- Salt
- Black pepper
- Dried rosemary
- 6 cups vegetable broth
- Optional garnishes: fresh or dried herbs, roasted pepitas (pumpkin seeds), croutons, vegan cream or yogurt
Equipment
- Large baking dish
- Parchment paper or foil
- Large soup pot
- Blender (standard or immersion)
Instructions
- Roast the Vegetables: Preheat your oven to 425 degrees Fahrenheit (220°C). Line a large baking dish with parchment paper or foil for easy cleanup. In the dish, combine the chopped carrots, parsnips, onion, potato, and whole garlic cloves. Drizzle generously with olive oil, then season to taste with salt, black pepper, and dried rosemary. Toss everything well to ensure an even coating. Spread the vegetables in a single, even layer in the baking dish and place in the preheated oven. Set a timer for 20 minutes.
- Continue Roasting & Caramelizing: After 20 minutes, carefully remove the baking dish from the oven and give the vegetables a good stir. Reduce the oven temperature to 400 degrees Fahrenheit (200°C). Return the dish to the oven and roast for an additional 20 to 30 minutes, or until the vegetables are very tender and have caramelized edges. Stir every 10 minutes to promote even browning. Once tender and caramelized, remove from the heat.
- Blend into Soup: Carefully transfer half of the roasted vegetables and 2 cups of the vegetable broth to a blender. Cover the top of the blender, ensuring it's not airtight due to the heat (a small vent or slightly askew lid is ideal). Blend until completely smooth and creamy. Pour the blended soup into a large soup pot. Repeat this process with the remaining roasted vegetables and another 2 cups of broth.
- Combine & Serve: Stir the remaining 2 cups of vegetable broth into the soup pot. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Heat the soup through over medium heat until it's simmering gently. Serve hot, garnished with your choice of fresh herbs, roasted pepitas, or a swirl of vegan cream. Enjoy!
Tips for the Perfect Soup
- Don't Overcrowd: For the best caramelization, make sure your vegetables are spread in an even, single layer in the baking dish. If your dish is too small, use two or roast in batches.
- Batch Blending: Blending hot liquids in a blender can build pressure. Always blend in small batches and leave a small opening in the lid (covering with a kitchen towel) to allow steam to escape safely.
- Seasoning is Key: Taste your soup after blending and before serving. Adjust the salt and pepper to your preference. A little extra seasoning can make all the difference!
- High-Quality Broth: Using a good quality vegetable broth can significantly enhance the depth of flavor in your soup.
Variations & Adaptations
- Spice It Up: Add a pinch of smoked paprika, a dash of curry powder, or a hint of cayenne pepper to the vegetables before roasting for an extra flavor kick.
- Herb Twist: Experiment with fresh thyme or sage instead of dried rosemary for a different aromatic profile.
- Creamier Texture: For an extra rich and creamy soup, blend in ¼ cup of raw cashews (soaked in hot water for 15 minutes, then drained) along with the vegetables and broth.
- Heartier Meal: Stir in a can of drained and rinsed chickpeas or lentils after blending for added protein and substance, turning it into a more filling meal.
- Other Root Vegetables: Feel free to swap out some of the carrots, parsnips, or potatoes for other root vegetables like sweet potatoes, turnips, or butternut squash. Adjust roasting time as needed until tender.
Related Articles
Looking for more wholesome and delicious plant-based recipes? Explore these other popular articles on abillion:
- Delight in another autumn favorite: A vegan pumpkin soup recipe for cold days.
- For a refreshing twist, try our Watermelon Gazpacho Recipe: Refreshing Summer Soup with Health Benefits.
- Discover the hearty goodness of our Hearty Mushroom Soup.
- Explore more comforting bowls with this Three Color Soup Recipe.
- If you love roasted vegetables, don't miss our Creamy Roasted Pumpkin Pasta Recipe.
Share Your Culinary Creations!
We hope this Cozy Roasted Carrot, Parsnip & Potato Soup becomes a new favorite in your kitchen! It's amazing how simple ingredients can transform into such a comforting and flavorful dish. Give it a try, and don't forget to share your experience on abillion. We love seeing your delicious creations and hearing how you customized the recipe!
Image Gallery
Dive into the visual journey of making this hearty soup.
Ingredients Ready for Roasting
Perfectly Roasted Vegetables
Warm Bowl of Creamy Soup with Topping
