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Roasted Root Vegetable Soup

This soup combines roasted carrots, parsnips, and sweet potatoes simmered and blended into a smooth, velvety consistency. Warming spices and citrus zest add depth, while the slow-cooked root vegetables provide a hearty, comforting final texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups carrots, peeled and chopped choose fresh, firm carrots
  • 3 cups parsnips, peeled and chopped firm and sweet
  • 2 cups sweet potatoes, peeled and chopped or yams, for natural sweetness
  • 2 tablespoons olive oil for roasting vegetables
  • 1 teaspoon ground cumin for warmth and depth
  • 1/2 teaspoon ground cinnamon adds a touch of warmth
  • 4 cups vegetable broth or water with veg stock cubes
  • 1 lemon zest from a fresh lemon
  • salt and pepper to taste seasoning adjust as desired
  • 2 tablespoons olive oil or butter for finishing

Equipment

  • Baking sheet
  • Large soup pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chopped carrots, parsnips, and sweet potatoes evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle the cumin and cinnamon, and toss to coat all the vegetables well.
  2. Roast the vegetables in the oven for about 25-30 minutes, until tender and slightly caramelized around the edges. You'll notice a fragrant aroma and some browning that adds flavor.
  3. Transfer the roasted vegetables into a large soup pot. Add the vegetable broth and bring to a gentle simmer over medium heat.
  4. Cook the mixture for about 10 minutes to allow the flavors to meld and the vegetables to soften further. Taste and season with salt and pepper as needed.
  5. Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until smooth and velvety, or carefully transfer to a blender and puree until creamy. Be cautious with hot liquids.
  6. Stir in the lemon zest for brightness and adjust seasoning if necessary. Heat the soup gently for a few more minutes to ensure everything is heated through.
  7. In a small pan, heat 2 tablespoons of olive oil or butter until just shimmering. Pour over the soup for a glossy, flavorful finish.
  8. Ladle the soup into bowls, garnish with additional lemon zest or fresh herbs if desired, and serve hot for a comforting, nourishing meal.

Notes

Feel free to customize with other seasonal roots or add a dollop of sour cream or yogurt when serving.