Healthy and Easy-to-Make Fall 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.
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Easy Roasted Veggie Soup
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
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
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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.
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.
More recipes from ClintonKelly.com:
Simply Delicious Butternut Squash Lasagna
Top 3 Easy Fall Soups
Zesty Gazpacho, Straight from the Garden
