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Tasty Roasted Winter Vegetable Soup

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Tasty Roasted Winter Vegetable Soup is the ultimate comfort food for chilly nights. This hearty soup features sweet roasted carrots, creamy Yukon Gold potatoes, and aromatic garlic, all blended into a velvety texture that warms your soul. Infused with fresh thyme and served alongside crusty bread, it’s a delightful way to savor seasonal produce while enjoying a nourishing meal.

Ingredients

Scale
  • 3 medium carrots, chopped (about 2 cups)
  • 2 medium Yukon Gold potatoes, diced (about 2 cups)
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss chopped carrots, potatoes, and onion with olive oil, salt, and pepper until well coated.
  3. Spread vegetables on a baking sheet in a single layer and roast for 25-30 minutes or until golden brown.
  4. In a pot over medium heat, warm vegetable broth and add minced garlic and thyme.
  5. Once veggies are roasted, add them to the pot. Simmer for an additional 10 minutes.
  6. Use an immersion blender to puree until smooth or leave some chunks for texture.
  7. Adjust seasoning before serving hot with fresh herbs or crusty bread.

Nutrition

Keywords: Substitute other seasonal vegetables like parsnips or butternut squash for variety. Add chickpeas or lentils for extra protein. Store leftovers in airtight containers in the fridge for up to five days or freeze portions for future meals.

Find it online: https://cookingwithruth.com/warm-tasty-roasted-winter-vegetable-soup-recipe/