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Roasted Root Vegetable Soup

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Roasted Root Vegetable Soup
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Main Category Exchange List
Meal Type Snacks
Main Ingredient Soups
Calories 100 Calories
Secondary Category Gourmet, Lickity Split
Prep Time 20 minutes
Cook Time 55 minutes
Servings
1 1/2 cup each
Ingredients
Main Category Exchange List
Meal Type Snacks
Main Ingredient Soups
Calories 100 Calories
Secondary Category Gourmet, Lickity Split
Prep Time 20 minutes
Cook Time 55 minutes
Servings
1 1/2 cup each
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 400° F. Coat a large baking sheet with cooking spray. Set aside.
  2. In a large bowl, toss the veggies, and garlic with the olive oil and herbes de Provence. Pour the vegetables onto the prepared baking sheet and roast for 45 minutes, or until they’re cooked through and starting to brown.
  3. Place the roasted vegetables in a large soup pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
  4. Purée the soup in the pot with an immersion blender or in batches in an upright blender. You may leave some of the veggies in chunks if desired.
  5. Season the soup with the salt, sherry vinegar, and pepper. Ladle into 8 bowls and serve.
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