Taste of Home
Roasted Autumn Vegetable Soup
TOTAL TIME: Prep: 35 min. Bake: 40 min.
YIELD: 12 servings (4 quarts).
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
Ingredients
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2 pounds sweet potatoes (about 4 medium)
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2 pounds carrots (about 8 large)
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1-1/2 pounds parsnips (about 6 medium)
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2 large onions, quartered
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6 garlic cloves, peeled
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1/4 cup canola oil
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3 cartons (32 ounces each) chicken broth
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1 cup fat-free evaporated milk
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1 teaspoon salt
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1/2 teaspoon pepper
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Minced fresh parsley and sage
Directions
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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 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
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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.
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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.
Nutrition Facts
1-1/3 cups: 240 calories, 6g fat (0 saturated fat), 6mg cholesterol, 1251mg sodium, 43g carbohydrate (18g sugars, 7g fiber), 6g protein.
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