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Roasted Autumn Vegetable Soup Recipe
Roasted Autumn Vegetable Soup Recipe photo by Taste of Home

Roasted Autumn Vegetable Soup Recipe

Publisher Photo
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1-1/3 cups equals 240 calories, 6 g fat (trace saturated fat), 6 mg cholesterol, 1,251 mg sodium, 43 g carbohydrate, 7 g fiber, 6 g protein.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Roasted Autumn Vegetable Soup in Taste of Home September/October 2014

Nutritional Facts

1-1/3 cups equals 240 calories, 6 g fat (trace saturated fat), 6 mg cholesterol, 1,251 mg sodium, 43 g carbohydrate, 7 g fiber, 6 g protein.

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