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RECIPE
13 INGREDIENTS 6 STEPS 2hr 5min

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.
Roasted Vegetable Soup Recipe | SideChef
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.
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
2hr 5min
Total Time
1hr 50min
Active Time
$1.14
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2 1/2 cups
Chopped Parsnips , peeled, trimmed
cut into 1-inch chunks (about 4-5)
1 1/2 cups
Chopped Carrots , peeled, trimmed
cut into 1-inch chunks (about 4-5)
1
Medium Apple , peeled, cored, cut
cut into 1-inch chunks
4 cloves
2 cups
Diced Onions
1/4-inch dice (1 large onion)
4 cups
Chicken Broth
or Vegetable Broth
1 can
(540 mL)
Cannellini White Kidney Beans , drained, rinsed
3 Tbsp
Red Curry Paste
1/2 Tbsp
Fresh Ginger , freshly grated
3/4 cup
Half and Half
1/4 tsp
Ground White Pepper
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Nutrition Per Serving

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CALORIES
220
FAT
6.7 g
PROTEIN
6.7 g
CARBS
33.3 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
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.
Step 3
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).
Step 4
To the pot add the roasted vegetables, Chicken Broth (4 cups) , Cannellini White Kidney Beans (1 can) , Red Curry Paste (3 Tbsp) , Fresh Ginger (1/2 Tbsp) , 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.
Step 5
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.
Step 6
Stir in Half and 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.
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Nutrition Per Serving
Calories
220
% Daily Value*
Fat
6.7 g
9%
Saturated Fat
2.2 g
11%
Trans Fat
0.1 g
--
Cholesterol
10.4 mg
3%
Carbohydrates
33.3 g
12%
Fiber
8.5 g
30%
Sugars
8.8 g
--
Protein
6.7 g
13%
Sodium
1026.8 mg
45%
Vitamin D
--
--
Calcium
91.2 mg
7%
Iron
1.9 mg
11%
Potassium
426.4 mg
9%
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