Cream of Roasted Vegetable Soup
A delicious blend of roasted vegetables transformed into an amazing soup!!
Servings: 8 Servings
Calories: 202kcal
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: 1 | Calories: 202kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 485mg | Fiber: 3g | Sugar: 9g