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RECIPE
13 INGREDIENTS6 STEPS2hr 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.
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Compelled to Cook
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
$1.20
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
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 Tbsp
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
1/2 tsp
3/4 cup
Half and Half
1/4 tsp
Ground White Pepper
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Nutrition Per Serving

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CALORIES
224
FAT
6.9 g
PROTEIN
6.8 g
CARBS
34.0 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
224
% Daily Value*
Fat
6.9 g
9%
Saturated Fat
2.2 g
11%
Trans Fat
0.1 g
--
Cholesterol
10.4 mg
3%
Carbohydrates
34.0 g
12%
Fiber
8.6 g
31%
Sugars
8.8 g
--
Protein
6.8 g
14%
Sodium
1027.1 mg
45%
Vitamin D
--
--
Calcium
94.8 mg
7%
Iron
1.9 mg
11%
Potassium
434.5 mg
9%
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