Easy Roasted Veggie Soup

I love to curl up on the couch with a bowl full of something delicious on my belly. And this time of year, I love that rich, smoky-sweet flavor you get from roasted veggies. I get both with this healthy, easy to make (one pan and into the blender!) Roasted Carrot & Parsnip soup. Spiced with ginger and garlic, it’s the perfect starter for a big fall meal—or a satisfying vegetarian entrée all by itself.

  • Easy Roasted Veggie Soup
  • Serves 4
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Ingredients
  • 4 tbsp olive oil, divided
  • 1 lb carrots, peeled, cut into 1-inch chunks
  • 1 lb parsnips, peeled, cut intp 1-inch chunks
  • 1 small yellow onion, cut into 1-inch chunks
  • 2 cloves garlic, unpeeled
  • 1-inch piece of ginger, peeled and finely chopped
  • salt and freshly ground pepper
  • 4 c vegetable stock
  • Directions
  • 1. Preheat oven to 375 degrees F. Toss the carrots, parsnips, onion and garlic in 3 tablespoons olive oil and a pinch of salt and pepper. Spread in an even layer onto a foil-lined baking sheet. Roast for 25 minutes, until everything is tender. Remove and allow to cool slightly.
  • 2. Add the roasted carrots, parsnips, onion and garlic (squeeze out of skin) and any juice that has accumulated on the bottom of the pan to a large saucepan, then add the remaining olive oil, ginger, and roughly half of the vegetable stock. Using an immersion blender, puree until completely smooth.* Add the remaining stock, stirring together. Bring to a simmer, and then serve.
  • *If you do not have an immersion blender, use a conventional blender instead, then pour into the saucepan.

Easy Roasted Veggie Soup

Breakfast of champions, right here. No, I’m not gonna heat that up. No, I’m not gonna use a plate. No, I’m not gonna eat that basil. Maybe I’m not the man you think you know. 🤪

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