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Roasted Vegetable Soup: Smooth and Creamy

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A creamy roasted vegetable soup made from caramelized, smoky roasted vegetables, blended smooth for a rich and comforting meal.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 parsnip, peeled and chopped
  • 1 red bell pepper, chopped
  • 3 tablespoons olive oil
  • 4 cups vegetable stock
  • 1 cup heavy cream or single cream
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon smoked paprika or cayenne pepper for heat

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Toss sweet potatoes, carrots, onion, parsnip, and red bell pepper with olive oil, salt, and pepper until evenly coated.
  3. Spread vegetables on a baking tray in a single layer and roast for 25-30 minutes until caramelized and tender, stirring halfway through.
  4. Transfer roasted vegetables to a large pot and add vegetable stock.
  5. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
  6. Use an immersion blender to puree the soup until smooth and creamy.
  7. Stir in heavy cream and adjust seasoning with salt and pepper; heat through but do not boil.
  8. Serve hot, optionally garnished with fresh herbs or a swirl of cream.

Notes

Roasting the vegetables caramelizes their natural sugars, adding depth and smoky flavor to the soup. Use an immersion blender for easy pureeing directly in the pot. For a vegan version, substitute cream with coconut milk or omit it entirely.

Nutrition

Find it online: https://www.receipster.com/roasted-vegetable-soup-smooth-creamy/

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