Savory Roasted Root Vegetable Soup
Things are definitely warming up here in Florida, but for us a hearty bowl of soup for dinner is season-less. And I know all of you in the Northeast are still having some chilly Spring days — so soup it is!
I've never been one for on-the-sweeter-side root vegetable soups — you too? Sweet potato and marshmallow or butternut squash and cinnamon just don’t make sense to me, which I'm loving this Savory Roasted Root Vegetable Soup.
Sweet potato, carrot, rutabaga, thyme, cumin, coriander.... you could really use any combination of root veggies. It's especially great for end of the week when you want to clear things out before the next grocery haul.
Plus, just look at the color!
Orange foods are generally high in carotetnoids. Alpha-carotine protects us from cancer and beta-carotine converts to Vitamin A — which is essential for normal vision, immune function, and reproduction.(1) Just make sure to have some fat with them (olive oil is used here) to help your body absorb the nutrients effectively.
Are you a soup eater only in the winter? Or an anytime of the year kind of person?
Tip: Use any root veggies you have on hand.
Just make sure to chop them the same size for even cooking — the smaller they are the faster they’ll cook!
Savory Roasted Root Vegetable Soup
Serves 4
Ingredients:
1 medium sweet potato, cut into 1-inch pieces
1 medium rutabaga, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
2 Tbs. olive oil, divided
1 small yellow onion, diced
1 tsp. cumin seeds
1 tsp. coriander seeds
7-8 thyme springs
2 cloves garlic, smashed and chopped
3-4 cups broth of choice
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Toss sweet potato, rutabaga, and carrots with 1 tablespoon olive oil and a good sprinkling of sea salt. Roast for 35-40 minutes until vegetables are tender.
While vegetables are roasting, bring a stock pot to medium heat. Add remaining 1 tablespoon olive oil, diced onion, cumin, coriander, thyme sprigs, and a good pinch of salt. Cook for 8-10 minutes until onion is translucent and starting to brown around the edges. Add garlic and cook for another 30-seconds until fragrant.
Remove root vegetables from oven and combine them in the same pot as the onion and garlic. Add in 3 cups of broth, bring to a boil, then reduce to simmer. Let soup cook for another 10-15 minutes. Remove thyme sprigs, then puree soup using an immersion blender. (Or remove soup in batches and puree in a regular blender.)
Return soup to a simmer. Taste — adding salt and pepper as needed. If the soup is too thick for your liking, add in the remaining 1 cup of broth.
Serve with a drizzle of olive oil, fresh thyme, and cracked black pepper.
Soup can be stored in the fridge for 4-5 days. It freezes very well for up to 3-months.
Note: This soup is also great for utilizing leftover roasted vegetables or baked sweet potatoes. Instead of roasting from scratch, us what’s already in your fridge. You’ll want approximately 4-5 cups of cooked vegetables.
