Cumin Roasted Root Vegetable Soup
Warm your soul with this nourishing and flavorful cumin roasted root vegetable soup, packed with seasonal veggies and comforting spices.
Ingredients
Root Vegetables
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and diced
- 1 medium potato, peeled and diced
Aromatics
- 1 medium onion, diced
- 4 cloves garlic, minced
Spices and Herbs
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
Liquid
- 6 cups vegetable broth or water
Finishing Touches
- 2 tablespoons olive oil
- optional Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss the chopped carrots, parsnips, sweet potato, and potato in olive oil, salt, pepper, cumin, and smoked paprika, then spread them on a baking sheet.
- Roast for about 25-30 minutes, or until tender and caramelized.
Cooking
- In a large pot over medium heat, add a splash of olive oil and sauté the diced onion for about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Once the vegetables are roasted, add them to the pot with the sautéed onion and garlic.
- Pour in the vegetable broth and stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Use an immersion blender or carefully transfer the soup to a blender to blend until smooth.
- Taste and adjust the seasoning as needed before serving.
Serving
- Garnish with fresh parsley if desired and enjoy!
Notes
This soup stores well in the refrigerator for up to 5 days. It also freezes beautifully. Customize with herbs and spices to suit your taste.