Roasted Autumn Vegetable Soup Recipe

Name: Roasted Autumn Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes (about 4 medium); 2 pounds carrots (about 8 large); 1-1/2 pounds parsnips (about 6 medium); 2 large onions, quartered; 6 garlic cloves, peeled; 1/4 cup canola oil; 3 cartons (32 ounces each) chicken broth; 1 cup fat-free evaporated milk; 1 teaspoon salt; 1/2 teaspoon pepper; Minced fresh parsley and sage

Servings: persons

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

1
Preheat oven to 400u00b0. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
2
Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
3
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

825

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds sweet potatoes (about 4 medium), 2 pounds carrots (about 8 large), 1-1/2 pounds parsnips (about 6 medium), 2 large onions, quartered, and more.

Yes, Roasted Autumn Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Autumn Vegetable Soup

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