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SideChef
Recipes
Beans & Legumes
Roasted Vegetable Soup
Recipe

13 INGREDIENTS • 6 STEPS • 2HRS 5MINS

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.
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Compelled to Cook
Hello, I'm Nicole! I aim to help 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
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.
2HRS 5MINS
Total Time
$1.14
Cost Per Serving
Ingredients
Servings
8
US / Metric
Parsnip
2 1/2 cups
Chopped Parsnips, peeled, trimmed
cut into 1-inch chunks (about 4-5)
Carrot
1 1/2 cups
Chopped Carrots, peeled, trimmed
cut into 1-inch chunks (about 4-5)
Apple
1
Medium Apple, peeled, cored, cut
cut into 1-inch chunks
Garlic
4 cloves
Garlic
Olive Oil
2 Tbsp
Olive Oil
Onion
2 cups
Diced Onions
1/4-inch dice (1 large onion)
Chicken Broth
4 cups
Chicken Broth
or Vegetable Broth
Cannellini White Kidney Beans
1 can
(540 mL)
Cannellini White Kidney Beans, drained, rinsed
Red Curry Paste
3 Tbsp
Red Curry Paste
Fresh Ginger
1/2 Tbsp
Fresh Ginger, freshly grated
Kosher Salt
1/2 tsp
Kosher Salt
Half and Half
3/4 cup
Half and Half
Ground White Pepper
1/4 tsp
Ground White Pepper
Nutrition Per Serving
VIEW ALL
Calories
220
Fat
6.7 g
Protein
6.7 g
Carbs
33.3 g
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Roasted Vegetable Soup
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Compelled to Cook
Hello, I'm Nicole! I aim to help 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
Cooking InstructionsHide images
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 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 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.
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.
Tags
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Beans & Legumes
Appetizers
Gluten-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Fall
Vegetables
Soup
Winter
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