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Creamy Roasted Veggie Soup

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A creamy and comforting vegan roasted veggie soup made with a medley of roasted vegetables blended into a smooth, rich soup—perfect for chilly days.

Ingredients

  • 2 medium carrots, chopped
  • 2 medium parsnips, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, unpeeled
  • 1 medium sweet potato, peeled and chopped
  • 1 medium zucchini, chopped
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 4 cups vegetable broth
  • 1 cup unsweetened plant milk (like soy or almond)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the chopped carrots, parsnips, onion, garlic (unpeeled), sweet potato, and zucchini on a large baking sheet.
  3. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and smoked paprika. Toss to coat evenly.
  4. Roast the vegetables in the oven for 30-35 minutes or until they are soft and slightly caramelized, flipping halfway through.
  5. Remove from the oven and squeeze the roasted garlic out of their skins.
  6. Transfer the roasted vegetables and garlic to a large pot. Add the vegetable broth and bring to a simmer for about 5-10 minutes.
  7. Remove from heat and use an immersion blender to blend until smooth. Alternatively, blend in batches in a blender.
  8. Stir in the plant milk and heat gently without boiling. Adjust seasoning if needed.
  9. Serve hot, optionally with crusty bread or fresh herbs.

Notes

  • For extra creaminess, add a handful of soaked cashews before blending.
  • Feel free to switch up the veggies based on what you have on hand.
  • Soup stores well in the fridge for up to 5 days or can be frozen.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-roasted-veggie-soup/