Ingredients
For the Roasted Vegetables:
- 2 large carrots, peeled and chopped
- 2 potatoes (or sweet potatoes), diced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small butternut squash, peeled and cubed
- 1 small onion, roughly chopped
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin (optional, for warmth)
- ½ teaspoon dried thyme or rosemary
For the Soup Base:
- 4 cups vegetable broth
- 1 cup coconut milk (optional, for extra creaminess)
- 1 teaspoon lemon juice (for brightness)
- ½ teaspoon red pepper flakes (optional, for heat)
- Fresh parsley or thyme, for garnish
Instructions
Step-by-Step Instructions
1. Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the chopped carrots, potatoes, zucchini, red pepper, butternut squash, onion, and garlic onto a baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, paprika, cumin, and thyme. Toss to coat evenly.
- Roast for 30-35 minutes, stirring halfway, until the vegetables are golden and tender.
2. Blend into a Smooth Soup
- Once the vegetables are done, squeeze out the roasted garlic from the peels.
- Transfer all roasted veggies to a blender (or use an immersion blender in a pot).
- Add vegetable broth and blend until smooth.
- Stir in coconut milk, lemon juice, and red pepper flakes.
3. Simmer & Serve
- Pour the blended soup into a large pot and bring to a gentle simmer for 5-10 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs and cracked black pepper.
Notes
How to Enjoy Roasted Vegetable Soup
✅ With a Side of Crusty Bread – Perfect for dipping!
✅ Topped with Crispy Chickpeas – For extra crunch.
✅ Paired with a Grilled Cheese – A classic comfort combo.
✅ With a Drizzle of Olive Oil or Coconut Cream – For added richness.