Caramelized Veggie Soup (Printable Version)
# What You'll Need:
→ Fresh Veggies
01 -
1 large orange sweet potato (about 1 pound), peeled and diced into bite-sized cubes
02 -
4 fresh carrots (roughly 9 ounces), diced into small cubes
03 -
2 peeled parsnips (around 5 ounces), chopped into small cubes
04 -
2 bright red bell peppers (12 ounces), seeded and sliced into chunks
05 -
2 medium-sized white onions (about 9 ounces), peeled and quartered
06 -
4 fat garlic cloves, left unpeeled
→ Stock and Spices
07 -
6 cups hearty vegetable broth, plus extra if needed
08 -
3 tablespoons of high-quality olive oil
09 -
¾ teaspoon of fine salt
10 -
¾ teaspoon of ground cumin
11 -
½ teaspoon ground coriander
12 -
½ teaspoon ground turmeric
13 -
¼ teaspoon freshly cracked black pepper
# Preparation Steps:
01 -
Preheat your oven to 200°C or 390°F. Chop all veggies into evenly sized pieces for even roasting.
02 -
Spread the veggies on a baking sheet in a single layer. Coat with olive oil, sprinkle on all the spices, and mix well to coat everything evenly.
03 -
Bake the veggies for about 25-30 minutes. Stir them halfway through so they cook evenly and don’t burn.
04 -
Squeeze the roasted garlic out of their skins into a soup pot. Scrape any golden bits from the roasting tray with hot water and add it to the pot with the roasted veggies.
05 -
Pour in 5 cups of broth. Cover the pot and let it simmer gently for 15 minutes to bring all the flavors together.
06 -
Puree the soup with an immersion blender until smooth. Add any remaining broth to hit your desired consistency. Taste and tweak the spices if needed.
# Additional Tips:
01 -
Plan on using about 2.8 pounds of cleaned and prepared veggies.
02 -
Cutting all veggies to the same size makes sure they roast evenly.
03 -
Swap the sweet potato with butternut squash if you like a change.
04 -
Serves 4 as a hearty meal or 6 as a lighter starter.