Creamy Roasted Root Vegetable Soup

Creamy Roasted Root Vegetable Soup
Creamy Roasted Root Vegetable Soup

If you’re looking for a healthy, comforting soup that hits the spot, this recipe is just what you’ve been looking for!  The flavors remind me of a cozy autumn day.  Roasting the root vegetables gives them a warm and rich flavor.  This recipe is vegan and gluten-free.


3 tbsp. extra virgin olive oil

1 rutabaga

2 large parsnips or 4 small

1 medium sweet potato

1 medium carrot

2 medium sweet onions cut into chunks

4-5 cloves of garlic

1 32 oz. container of unsalted vegetable broth plus 3 cups

1 tsp. plus ¼ tsp of fresh thyme

1 tsp. sea salt plus ¼ tsp.

½ tsp. fresh ground black pepper plus 1 pinch

2 pinches of crushed red pepper

2 pinches of cinnamon

2 pinches of fresh ground nutmeg


Pre heat your oven to 400 degrees.  Peel your root vegetables (minus the onion) and cut them up into medium chunks.  Place them on a large baking sheet and add 2 tbsp. of olive oil, 1 tsp. fresh thyme, 1 tsp. sea salt, ½ tsp. black pepper, 2 pinches of cinnamon, and 2 pinches of nutmeg.  Coat everything together with your fingers until evenly coated.  Place in the oven and bake for about 40-45 minutes until they are fork tender.

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In a large soup pot heat 1 tbsp. of olive oil on medium heat and add the onions, ¼ tsp. of sea salt, pinch of pepper and 2 pinches of crushed red pepper.  Cook for about five minutes stirring frequently.  Reduce the heat to medium low; add the garlic and ¼ tsp. of fresh thyme and continue cooking for about 15 minutes until the onions are caramelized.

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Turn the heat up to medium high, and add the roasted vegetables and vegetable stock.  Simmer for a couple minutes and remove from the heat.  Use an immersion blender to puree the soup until it’s smooth and creamy.  If you don’t have an immersion blender, you can use a regular blender.  Just make sure to do it in 2-3 batches, so you don’t overfill your blender.  This soup was a great hit at my house!  I hope you give it a try!

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