Roasted Fall Vegetable Soup
This soup features a blend of root vegetables such as beets, fennel, and sweet potatoes, roasted until caramelized to deepen their natural sweetness. The vegetables are blended into a creamy, smoky broth with roasted garlic and warm spices, resulting in a velvety, vibrant-colored soup with a rich texture and hearty appearance.
Equipment
- Baking sheet
- Large pot or blender
Ingredients
- 2 pounds mixed fall vegetables (beets, fennel, sweet potatoes) peeled and cut into chunks
- 4 cloves garlic whole heads, peeled
- 2 tablespoons olive oil for roasting
- 1 teaspoon ground cumin
- 2 cups vegetable broth or water
- 1 tablespoon apple cider vinegar optional, for brightness
- to taste salt and pepper
- 1 pinch smoked paprika optional, for smoky flavor
Instructions
- Preheat your oven to 400°F (200°C). Spread the chopped vegetables and garlic cloves on a baking sheet, drizzling with olive oil and sprinkling with cumin, salt, and pepper.
- Roast the vegetables and garlic in the oven for about 30-35 minutes, until they are tender and caramelized, with a rich, golden-brown color and fragrant aroma.
- Remove the sheet from the oven and let the vegetables cool slightly. Transfer them to a blender or large pot, adding some of the vegetable broth.
- Blend until smooth and creamy, adding more broth as necessary to reach your desired consistency. Taste and adjust seasoning with salt, pepper, and a splash of apple cider vinegar for brightness.
- Pour the soup into a pot and heat over medium-low until warmed through, stirring occasionally. Sprinkle with smoked paprika if using, for an extra smoky depth.
- Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy its rich, velvety texture and the comforting aroma of roasted vegetables.
