Roasted Root Vegetable Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe. Chipotle peppers add subtle heat and smoky flavor.

Roasted Root Vegetable Soup

Soup season is the best season, am I right? As much as I love salads, (and believe me, you know this girl loves salad!), there is just magical about soup season.

This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more.

roasted-root-vegetable-soup-with-chipotle-peppers-a-healthy-vegetarian-recipe

The real secret to this mouth-watering soup is the balance of sweet honey, smoked paprika and tangy whole milk yogurt. For added texture and crunch, I love roasting a handful of the reserved butternut squash seeds to sprinkle on top right before serving.

roasted-winter-vegetable-soup-recipe-a-slightly-spicy-vegetarian-dinner

If you prefer more of a kick, double the cayenne or puree a couple of chipotle peppers in adobo sauce when pulsing the roasted vegetables. Want it sweeter? Drizzle in more honey. Prefer it creamier? Stir in more yogurt.

Whatever you do, just make this soup your own. You won’t regret it.

Your spoon is waiting.

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

4.62 stars average
Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.
PREP: 15 minutes
COOK: 45 minutes
TOTAL: 1 hour
Pin
Servings8

Ingredients
 

  • 4 cups peeled butternut squash cubes
  • 2 parsnips (peeled and cut in 2-inch pieces)
  • 1 sweet potato (peeled and cut in 2-inch pieces)
  • 1 medium onion (quartered)
  • 1 carrot (peeled and cut in 2-inch pieces)
  • 8 cloves garlic – whole (peeled)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon cayenne or pepper
  • 2 tablespoons honey
  • 1 cup plain whole milk yogurt
  • 4 cups low sodium chicken broth
  • roasted butternut squash seeds (optional garnish)

Instructions
 

  • Pre-heat oven to 425 and line a baking sheet with foil.
  • Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
  • Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
  • Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
  • Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.

Nutrition

Serving: 8ouncesCalories: 160kcalCarbohydrates: 27.8gProtein: 3.7gFat: 4.8gSaturated Fat: 1.2gPolyunsaturated Fat: 3.6gTrans Fat: 3.6gCholesterol: 4mgSodium: 606mgFiber: 4.5gSugar: 11.4g

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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12 responses to “Roasted Root Vegetable Soup”

  1. Lynda R. Avatar
    Lynda R.

    Hi and Happy New Year, Liz! I’ve actually not yet prepared this recipe…but I intend to do so very soon…so I can’t yet rate it. But I’m interested to make a veggie/vegan version. As I am unfamiliar with cooking with yogurt, could you suggest what might make a good substitute that still approximates/ honours the flavour profile and texture of your soup? Best wishes!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You can leave it out OR use full fat coconut milk!

  2. Lisa Marlow Avatar
    Lisa Marlow

    I loved this soup. I pretty much followed the recipe, however, my boyfriend is not a fan of smoked paprika. Sooo…maybe next time I’ll use something else. It’s warm spicy/sweet flavors are right up my alley.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it!! Nice work making it your own!

  3. Allie Avatar
    Allie

    About to make and very excited! What is the serving size though? Gives calories per serving but doesn’t say how big a serving is… I prefer to use weight to track calories.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Serving is 8 ounces. Enjoy!

  4. Sabrina B. Avatar
    Sabrina B.

    wow, what a sophisticated recipe, love these flavors (always sweet potato!) honey and yogurt with paprika and cayenne pepper, love it! thank you for sharing this!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!

  5. Jennifer @SimplePureWhole Wellness Avatar
    Jennifer @SimplePureWhole Wellness

    Root veggies are so balancing in the cold months! This looks so creamy and delicious! Thank you.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Seriously! Just what we need!

  6. Susan Avatar
    Susan

    Even though I’m not much of a soup eater, this one sounds great. I would definitely sub out the parsnips though – neither of us like them. A rutabaga might be a good choice. I could see serving this with something like your lemon basil grilled cheese panini… (or other grilled cheese sandwich).

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you enjoy it!!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.