Name: Roasted Veg Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups carrots, peeled and chopped; 2 cups sweet potatoes, peeled and chopped; 1 large onion, quartered; 1 red bell pepper, seeded and chopped; 3 cloves garlic, peeled; 2 tablespoons olive oil; 4 cups vegetable broth; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

Roasted Veg Soup

Print Recipe

A hearty and flavorful roasted vegetable soup that combines caramelized veggies with rich broth for a comforting meal.

Author: Zaya Dawson
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups carrots, peeled and chopped
2 cups sweet potatoes, peeled and chopped
1 large onion, quartered
1 red bell pepper, seeded and chopped
3 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Preheat the oven to 425°F (220°C).
On a large baking sheet, toss carrots, sweet potatoes, onion, red bell pepper, and garlic with olive oil, salt, pepper, and dried thyme.
Roast the vegetables in the oven for 25-30 minutes, turning once halfway, until tender and lightly caramelized.
Transfer the roasted vegetables to a large pot and add the vegetable broth.
Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a blender.
Adjust seasoning with additional salt and pepper as desired.
Serve hot, garnished with fresh parsley if using.

Notes

For added richness, swirl in a dollop of Greek yogurt or coconut cream before serving.

Find it online: https://justhealthybites.com/roasted-veg-soup/