Roasted Root Vegetable Soup – A Made-up Recipe

My personal obsession with the submersion blender continues…

This autumnal soup is sweet and rich. It is easily converted to vegetarian or vegan using the instructions below.


  • Carrots (16 oz)
  • Parsnips (3, pealed)
  • Garlic (3 cloves)
  • Sweet yellow onion (1/2)
  • Olive oil (3 tbs)
  • Butter (1 tbs)
  • Chicken broth (32 oz)
  • Bay leaf
  • Salt & pepper to taste
  • OPTIONAL: Plain yogurt (1/2 cup)


  1. Place carrots, parsnips and garlic in a pan with about 2 tbs olive oil and salt to taste. Roast at 400 degrees for 1 hour, or unlit lightly browned and bubbling over the skin.
  2. Slice onion. Saute in sauce pan with 1 tbs butter and 1 tbs olive oil until translucent.
  3. Add roasted veggies to the onion and cover with chicken broth. Simmer until tender, about 10-15 minutes over low-moderate heat. Turn heat off.
  4. Fish out the bay leaf–seriously, this will fuck things up
  5. Blend vegetables and broth using a submersion blender, or transfer to external blender as needed.
  6. Optional: for a little extra creaminess blend in 1/2 cup plain yogurt
  7. Garnish with parsnip chips, croutons, toasted pine nuts or slivered almonsds


  • Vegetarian: sub out the the butter for an extra tbs of olive oil and the chicken broth for vegetable; skip the yogurt for vegans. Super good.
  • More veg: leaks,  red potatoes, rutabagas and celery root are great additions to the roast veg mix, and can be treated exactly like the carrots and parsnips. Just chuck them in there. A NOTE ON BEATS: A small amount of red beats will go a long way; be free with the golden ones. NO: fennel. I mean that.

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