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Cozy Fall Harvest Soup with Roasted Root Veggies

cozy fall harvest soup with roasted root vegetables - featured image
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A velvety smooth soup made from roasted sweet potatoes, carrots, and parsnips, blended with coconut milk and aromatic herbs. Perfect for cozy fall evenings, this forgiving recipe is quick to prepare and packed with natural sweetness and comforting flavors.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 4 large carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 4–5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4–5 fresh sage leaves
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, drizzle of cream or coconut milk, fresh thyme leaves, crusty bread

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prep the vegetables: Peel and cube the sweet potatoes into 1-inch pieces. Peel and chop the carrots and parsnips into similar-sized chunks. Roughly chop the onion. Smash the garlic cloves with the flat side of your knife.
  3. Season and roast: Place all the chopped vegetables and smashed garlic on the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss everything with your hands until well coated. Scatter the fresh herb sprigs (thyme, rosemary, sage) over the top. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and golden brown with slightly caramelized edges.
  4. Remove herb sprigs: Once the vegetables are roasted, pick out the herb stems. The garlic cloves will be soft and golden.
  5. Simmer the soup base: Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and bring to a gentle simmer over medium heat. Let it bubble away for about 5 minutes, stirring occasionally.
  6. Blend until smooth: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a countertop blender, work in batches—fill the blender no more than halfway, hold the lid firmly with a kitchen towel, and blend until smooth. Return the blended soup to the pot.
  7. Add the coconut milk: Stir in the full-fat coconut milk, starting with half the can and adding more until you reach your desired consistency. Taste and adjust seasoning with salt and pepper. If the soup seems too thick, add a splash more broth or water.
  8. Warm through and serve: Heat the soup over low heat for another 3-5 minutes, stirring occasionally. Don’t let it boil after adding the coconut milk. Ladle into bowls and garnish with your choice of toppings.

Notes

For best results, don’t overcrowd the baking sheet—use two if needed. Cut vegetables to uniform size (1-inch cubes) for even roasting. Let soup cool slightly before blending to avoid splattering. Reserve a few roasted vegetable pieces for garnish. Full-fat coconut milk is essential for creamy texture; light coconut milk will result in a watery soup. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: fall harvest soup, roasted root vegetable soup, creamy vegetable soup, vegan soup, gluten-free soup, dairy-free soup, easy fall recipe

Find it online: https://cookyep.com/cozy-fall-harvest-soup-with-roasted-root-veggies/