Roasted Root Vegetable Soup

This Roasted Root Vegetable Soup is made with just a few simple ingredients -- vegetables -- and is the soul-warming food you need in the chilly October weather.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

15

minutes

Cook:

40

minutes

TOtal:

55

minutes

Ingredients

  • 3 Medium Carrots
  • 2 Medium Parsnips
  • 1/2 Cup Unsweetened Almond Milk
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Smoked Paprika, +/- to taste
  • 1/8 Teaspoon Red Pepper Flakes, +/- to taste
  • Salt, to taste

Instructions

  1. Preheat the oven to 450 degrees. While the oven is heating, chop the carrots and parsnips into strips (no need to be pretty).
  2. Place the carrots, parsnips, and garlic cloves on a baking sheet with some water (to prevent sticking) and roast for 40 minutes, stirring occasionally. Let cool.
  3. Blend the carrots, parsnips, garlic, almond milk, and spices in a food processor. Add in the vegetable broth 1/2 cup at a time, processing after each addition, until a soup consistency is reached*.
  4. To serve, reheat the soup on the stove over low heat until warmed, or in the microwave. Enjoy!

Recipe Notes

*The amount of liquid in this recipe makes a thick soup. If you want a thinner soup, add more vegetable broth.