- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
- Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
- Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs. Yield: 12 servings (4 quarts).
Reviews for Roasted Autumn Vegetable Soup
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"Delicious! I cut everything in half except the seasonings, I actually added a little more salt and pepper to taste, and added ground sage."
"Very tasty and thick with a lot of flavor. I halved the recipe for me and my husband and it still made plenty!"
"I made this soup over the weekend, it was delicious! I added a small turnip. Easy to make!"
"I've made this twice now. It's really delicious and not hard to make. The longest process is the chopping of vegetables."
"I have made this 3 times already this fall. I halved the recipe because it's just my husband and me. He doesn't like parsnips or sweet potatoes but I used the immersion blender and he went for another helping!"