Roasted root vegetables are very tender and naturally sweet. Roast the veggies yourself then turn them into a thick Roasted Root Vegetable Soup that will dazzle your family & friends. Everyone will think you have add acreate base, but not so! The roasted veggies themselves turn into a thick creamy (minus the cream) soup.
- 3-4 carrots
- 2-3 parsnips
- 3-4 sweet potatoes or yams
- 2 tablespoons olive oil
- Sprinkle of salt & pepper
- 1 quart homemade or purchased low-sodium chicken or vegetable stock
- Preheat oven to 400 degrees.
- Peel carrots, parsnips & sweet potatoes. Cut off the stem and root end & discard.
- Cut veggies into 1-inch pieces. Place on baking sheet. Drizzle with olive oil, and sprinkle with salt & pepper. Toss gently to coat evenly.
- Bake in oven for 45 minutes. The cooked veggies will be very tender and slightly brown.
- Place veggies in a stockpot, add 1 quart low-sodium chicken or vegetable stock. Bring to a boil, then simmer 20 minutes over low heat.
- Use an immersion blender to blend until the soup is a smooth and creamy consistency. Adjust seasonings if necessary.
- Serve Roasted Root vegetable Soup with a dark green leafy salad, and whole grain bread for a hearty coolweather meal.