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Roasted Root Vegetable Soup

This hearty soup features roasted root vegetables such as carrots, parsnips, and sweet potatoes blended into a smooth, velvety broth. Enhanced with roasted garlic, thyme, pickled turnips, smoked paprika, and a splash of apple cider vinegar, it offers a comforting texture and rich, seasonal flavors.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots peeled and cut into chunks
  • 2 large parsnips peeled and cut into chunks
  • 2 medium sweet potatoes peeled and cut into chunks
  • 4 cloves garlic whole heads, separated into cloves
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup pickled turnips chopped, optional garnish or for flavor
  • 4 cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Chef's knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chopped carrots, parsnips, and sweet potatoes on a baking sheet. Drizzle with olive oil, and sprinkle with thyme, smoked paprika, salt, and pepper. Toss to coat evenly.
  2. Roast the vegetables in the oven for about 35-40 minutes, until they are tender and slightly caramelized around the edges. The aroma should be warm and inviting.
  3. While the vegetables are roasting, peel and separate the garlic cloves. Once roasted, remove the garlic from the oven and let it cool slightly. The garlic should be soft and fragrant.
  4. Transfer the roasted vegetables and garlic to a large pot. Add the vegetable broth and bring it to a gentle simmer over medium heat. Let it cook for about 10 minutes to meld the flavors.
  5. Use an immersion blender or transfer the mixture to a blender and puree until smooth and velvety. Be careful with hot liquids—blend in batches if necessary. Return to the pot if using a regular blender.
  6. Stir in the apple cider vinegar to brighten the flavor. Taste and season with additional salt and pepper as needed. Warm the soup through for another 5 minutes, if desired.
  7. Slice the pickled turnips thinly and ladle the hot soup into bowls. Garnish each serving with chopped pickled turnips for a tangy crunch and extra flavor contrast.

Notes

For a richer flavor, add a splash of cream or coconut milk before serving. Leftovers can be stored in the fridge for up to 3 days; reheat gently before enjoying.