YUM! This is one of those recipes that you know is a keeper. It was easy to make and easy to clean up, which is always a bonus! Everyone in my house ate it too, which is very unusual for a soup recipe. If you need some protein, you could add some bacon or leftover turkey sausage (that is what my husband did) or you could add some sauteed kale for extra greens.
Roasted Sweet Potato, Parsnip and Carrot Soup
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes, including roasting the vegetables
- 2 large sweet potatoes, peeled and chopped into 2 inch cubes
- 5 large carrots, peeled (or not), chopped into 1 inch circles
- 5 large parsnips, peeled (preferably), chopped into 1 inch circles
- 1/4 cup garlic infused olive oil
- 2 cups full fat coconut milk
- 6 cups vegetable broth
- 2 tsp. celtic sea salt
- 2 tsp. black pepper
- 1 tbsp. minced ginger
- 1 tsp. curry powder
- 1/4 tsp. cayenne peper
- Pre-heat the oven to 400 degrees.
- Cover 2 baking sheets with parchment paper.
- Spread the veggies over the baking sheets – I did one for the sweet potatoes and one for the carrots and parsnips.
- Drizzle 3 tbsp. olive oil over the veggies, saving about a tablespoon to add to the soup.
- Roast in the oven until tender and starting to brown, but be careful not to burn, about 20 – 25 minutes.
- Take out a large soup pot and place on stovetop.
- Add roasted veggies, remaining olive oil and broth together.
- Puree veggies with an immersion blender to your desired consistency. (I made sure there weren’t any chunks left!)
- Turn the heat onto medium and stir well.
- Then add the coconut milk, ginger, spices and salt and pepper.
- Make sure to taste and tweak accordingly.
- Let simmer on stovetop on low for about 30 minutes.
- Remove from heat and serve immediately or let cool and store for later.