Caramelized Veggie Soup (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
1 big orange sweet potato (around 1 pound), peeled and diced into small pieces
02 -
4 fresh carrots (roughly 9 ounces), chopped into small pieces
03 -
2 medium parsnips (around 5 ounces), diced into small pieces
04 -
2 bright red bell peppers (around 12 ounces), cored and cut into chunks
05 -
2 sturdy white onions (roughly 9 ounces), peeled and quartered
06 -
4 fat cloves of garlic, skins left on
→ Broth and Seasonings
07 -
6 cups hearty vegetable broth, with extra if needed
08 -
3 tablespoons high-quality olive oil
09 -
¾ teaspoon fine sea salt
10 -
¾ teaspoon ground cumin
11 -
½ teaspoon ground coriander
12 -
½ teaspoon ground turmeric
13 -
¼ teaspoon freshly cracked black pepper
# Instructions:
01 -
Turn your oven on to 200°C/390°F. Chop all root vegetables into small, even cubes to ensure they cook uniformly.
02 -
Spread the veggies out in one single layer on a baking tray. Drizzle olive oil over and toss with spices until everything's coated evenly.
03 -
Bake the veggies for about 25-30 minutes, stirring halfway, until they're golden at the edges and tender in the middle. Give any quick-browning bits a good stir.
04 -
Squeeze roasted garlic from the skins into a soup pot and add the vegetables. Pour hot water onto the baking tray, scrape up all the tasty browned bits, and add to the pot.
05 -
Pour 5 cups of broth into the pot. Cover it, then let everything simmer gently for 15 minutes so the flavors meld together.
06 -
Blend the soup with an immersion blender until velvety. Add more stock a little at a time to get the texture just right. Adjust seasoning to taste.
# Notes:
01 -
You’ll need around 2.8 pounds of trimmed veggies in total.
02 -
Cutting all veggies into small, uniform sizes helps them roast better.
03 -
If you prefer, swap in vegetables like butternut squash instead of sweet potato.
04 -
This makes 4 hearty servings for a main course or 6 smaller portions.