Ingredients
Vegetables
- 1 large red onion, peeled and cut into 1 inch wedges
- 3 medium carrots, peeled and cut into 1 inch chunks
- 1 small butternut squash, peeled and cut into 1 inch chunks
- 1 medium sweet potato, peeled and cut in 1 inch cubes
- 2 medium parsnips, peeled and cut into 1 inch chunks
Seasonings and Oil
- ¼ cup olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
Liquids
- 6 cups vegetable broth
- 1 can coconut milk (reserve some for topping)
Garnish
- Chopped parsley for topping
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and cut the red onion, carrots, butternut squash, sweet potato, and parsnips into 1-inch chunks to ensure even roasting.
- Season and Roast: In a large mixing bowl, combine the chopped vegetables with olive oil, sea salt, garlic powder, dried thyme, dried rosemary, ground ginger, and ground black pepper. Toss well to coat all pieces evenly. Spread the vegetables in a single layer on a baking sheet and roast for 30-35 minutes, turning halfway through, until they are tender and browned.
- Simmer the Soup: Once roasted, transfer the vegetables into a large pot. Pour in 6 cups of vegetable broth and bring to a gentle simmer over medium heat. Let the flavors meld and the vegetables continue to soften for about 10 minutes.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree. Return the soup to the pot if using a blender.
- Add Coconut Milk: Stir in the coconut milk to add richness and a silky texture. Heat through but do not boil to preserve the coconut flavor.
- Serve and Garnish: Ladle the soup into bowls, top with a drizzle of reserved coconut milk and sprinkle chopped parsley over each serving. Serve warm for a comforting meal.
Notes
- For extra depth, roast the garlic alongside vegetables or add fresh herbs when simmering.
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Adjust the seasoning to taste, especially salt and pepper.
- This soup freezes well—store in airtight containers for up to 3 months.
- Add a squeeze of lemon or lime juice before serving to brighten flavors if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegan
