Cream of Roasted Vegetable Soup
A delicious blend of roasted vegetables transformed into an amazing soup!!
Ingredients
- 3 carrots peeled and sliced
- 2 parsnips peeled and sliced
- 1 large white onion sliced
- 1 yam peeled and sliced
- 1 sweet potato peeled and sliced
- 1 Tbsp. olive oil plus more for drizzling
- 3 cloves garlic minced
- Salt and pepper
- 2-900 ml. chicken stock or vegetable stock
- Fresh grating of nutmeg
- 1 cup half and half cream
Instructions
- Preheat oven to 400 F. On two rimmed baking sheets place the carrot, parsnips, and onions on one and the yams and sweet potatoes on the other.
- Drizzle with olive oil, salt, and pepper and toss.
- Bake in the oven for 20 min.
- Toss the vegetables and continue to bake until tender and starting to brown 10-15 min. The yams and sweet potatoes may be done first so that is why they were divided.
- Meanwhile, in a large pot add the 1 Tbsp. olive oil and saute the garlic for 1-2 min. until fragrant.
- Add the chicken stock and simmer for 10 min. Add the vegetables and nutmeg and simmer for 10-15 min. again. Adjust seasoning.
- Using a handheld immersion blender, blend until smooth. Stir in cream and heat until just simmering. Serve.
Nutrition
Serving: 1Calories: 202kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 17mgSodium: 485mgFiber: 3gSugar: 9g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!