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Servings:

Roasted Vegetable Soup

Get cozy with a warming bowl of Roasted Vegetable Soup. This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour. It’s a wonderful blend of carrots, parsnips, apple and curry.

Total Time

2hr 5min

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

2 1/2 cups

Chopped Parsnips , peeled, trimmed

•

1 1/2 cups

Chopped Carrots , peeled, trimmed

•

Medium Apple , peeled, cored, cut

•

4 cloves

Garlic

•

2 Tbsp

Olive Oil

•

2 cups

Diced Onions

•

4 cups

Chicken Broth

or Vegetable Broth

•

1 can
(540 mL)

Cannellini White Kidney Beans , drained, rinsed

•

3 Tbsp

Red Curry Paste

•

2 tsp

Fresh Ginger , freshly grated

•

1/2 tsp

Kosher Salt

•

3/4 cup

Kemps Half & Half

•

1/4 tsp

Ground White Pepper

Cooking Instructions

Preheat oven to 400 degrees F (205 degrees C).

Toss Parsnips (2 1/2 cups) , Carrots (1 1/2 cups) , Apple (1) and Garlic (4 cloves) with Olive Oil (1 Tbsp) . Spread out on a large baking tray in a single layer. Roast for 40 minutes, flipping once after 20 minutes.

Meanwhile, heat remaining Olive Oil (1 Tbsp) in a large pot or dutch oven over medium heat. Add Onions (2 cups) and saute until starting to soften, about 5-7 minutes (don't brown).

To the pot add the roasted vegetables, Chicken Broth (4 cups) , Cannellini White Kidney Beans (1 can) , Red Curry Paste (3 Tbsp) , Fresh Ginger (2 tsp) , and Kosher Salt (1/2 tsp) . Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.

Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed.

Stir in Kemps Half & Half (3/4 cup) and Ground White Pepper (1/4 tsp) until combined. Adjust consistency to your liking with additional broth and season to taste with salt.

Nutrition Per Serving

CALORIES

220

FAT

6.7 g

PROTEIN

6.7 g

CARBS

33.3 g