Description
A warm and comforting creamy roasted veggie soup, perfect for chilly nights.
Ingredients
Scale
- 3 Carrots, chopped
- 2 Potatoes (Yukon Gold preferred), chopped
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 4 cups Vegetable broth
- 1 cup Heavy cream or Coconut milk
- Salt, to taste
- Pepper, to taste
- Fresh herbs (like thyme or basil), for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all your veggies into similar-sized pieces.
- Toss the chopped veggies in olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
- Roast the veggies for about 25-30 minutes or until golden brown and tender.
- Add the roasted veggies to a blender with vegetable broth and cream (or coconut milk). Blend until silky smooth.
- Heat the soup in a large pot on the stove for about 5-10 minutes, tasting and adjusting seasoning if necessary.
- Serve hot, garnished with fresh herbs.
Notes
Roast veggies well for deeper flavor; use coconut milk for a lighter option. This soup also freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg