Caramelized Roasted Vegetable Soup (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
1 large orange sweet potato (about 1 pound), peeled and cut into small cubes
02 -
4 fresh carrots (about 9 ounces), cut into small cubes
03 -
2 trimmed parsnips (about 5 ounces), cut into small cubes
04 -
2 ripe red bell peppers (about 12 ounces), seeded and cut into chunks
05 -
2 firm white onions (about 9 ounces), peeled and cut into quarters
06 -
4 plump garlic cloves, unpeeled
→ Broth and Seasonings
07 -
6 cups rich vegetable stock, plus extra if needed
08 -
3 tablespoons good quality olive oil
09 -
¾ teaspoon fine sea salt
10 -
¾ teaspoon ground cumin
11 -
½ teaspoon ground coriander seed
12 -
½ teaspoon ground turmeric
13 -
¼ teaspoon freshly ground black pepper
# Instructions:
01 -
Set your oven to 200°C/390°F. Cut all root vegetables into uniform small cubes for consistent cooking
02 -
Arrange vegetables in single layer on baking sheet. Drizzle with olive oil and sprinkle with all seasonings, tossing to coat evenly
03 -
Roast vegetables for 25 to 30 minutes until edges caramelize and centers become tender. Stir halfway through, redistributing any pieces that brown too quickly
04 -
Pop roasted garlic from skins into large soup pot with other vegetables. Pour hot water over roasting pan and scrape up browned bits into pot
05 -
Pour in 5 cups of vegetable stock. Cover pot and let simmer gently for 15 minutes to blend flavors
06 -
Use immersion blender to create smooth soup, adding remaining stock until you reach perfect consistency. Taste and adjust seasonings
# Notes:
01 -
You will need about 2.8 pounds total trimmed vegetables
02 -
Small, uniform cuts ensure vegetables cook evenly
03 -
Feel free to swap similar vegetables like butternut squash for sweet potato
04 -
Makes 4 generous main course servings or 6 starter portions