Ingredients
Scale
- 4 medium carrots, peeled and cut into chunky sticks
- 2 medium parsnips, peeled and cut into chunky sticks
- 2 medium potatoes, peeled and cut into chunky pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss carrots, parsnips, and potatoes with olive oil, salt, and pepper on a baking tray.
- Spread the vegetables out to avoid crowding.
- Roast for about 25-30 minutes, until crispy and golden.
- In a pot, heat additional olive oil and sauté onion and garlic until soft and fragrant.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Simmer for 10-15 minutes until everything is soft.
- Blend until smooth, adjusting seasoning as needed.
- Let the soup sit for a few minutes before serving to enhance flavors.
Notes
For an extra smooth texture, pass the soup through a sieve. You can also add a splash of cream or yogurt for richness.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg