Roast Vegetable Soup – Cozy, Comforting, and Easy

This lightly spiced roast vegetable soup is one of my all-time favorite comfort bowls because, for me, there is nothing more soothing than the thought of soups that work from the inside out. The soup is filling, has a hint of sweetness from the roasted veggies, and has just enough spice for interest without pushing the palate too far. The best part? It is simple enough for lunch but fancy enough for a starter at dinner.

What is Roast Vegetable Soup?

The soup basically talks about roasting vegetables till they are golden brown and caramelized; whipping them up with spices and broth into a puree, so it, in fact, makes the whole soup enjoyable. The mild spice warms the whole atmosphere and acts oppositely to the wonderful natural flavor of the veggies. It is nutritious and hearty, which suits almost any diet.

Ingredients

For the Roast Vegetables

• 2 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 medium onion, roughly chopped
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp mild curry powder
• Salt and pepper to taste

For the Soup Base

• 4 cups vegetable broth
• ½ cup coconut milk (optional for creaminess)
• Juice of half a lemon

Instructions

1. Start preheating your oven at 400 degrees Fahrenheit or 200 degrees Celsius.
2. Arrange all chopped veggies, along with garlic, into a baking pan.
3. Drizzle some olive oil over them and sprinkle cumin, paprika, curry powder, salt, and pepper. Toss well.
4. Roast until shriveled and tender-about 25-30 minutes.
5. Transfer roasted veggies into a very large pot with vegetable stock and simmer for 5 minutes.
6. Puree with a hand blender (or put in batches in a normal blender) until smooth.
7. Mix together coconut milk and lemon juice. Taste. Season to preference if desired.
8. Serve hot with crusty bread or crackers.

Storage Tips

• This soup may last for about 4 days stored inside the refrigerator in an airtight container.
• Freezing allows storage for up to three months, but thaw them overnight inside the fridge before reheating.  

Serving Suggestions

• Just before serving, top with freshly chopped herb garnish, either with parsley or cilantro.
• Drizzle on yogurt or some coconut milk for an extra luscious creaminess.
• Serve with some crusty bread, and you’ve got a hefty meal.  

Pro Tips & Variations

• Pumpkin would also substitute for sweet potato; it would create a nice interplay in taste differences.
• If you want to add some zing, go for chili flakes.
• It makes a great stock for flavor (not for the vegetarians, of course).

FAQs

1. Is this soup spicy?

Nah, just mild, with gentle warmth from the spices.

2. Can I vegan-ize this?

Just substitute vegetable stock and leave the dairy toppings off.

3. What to do if I don’t have sweet potatoes?

You could use pumpkin, but you’d change it up with butternut squash or even common potatoes.

4. Can it be done without roasting the veggies?

Of course, it makes it richer and deeper in flavor.

Try It!

This Lightly Spiced Roast Vegetable Soup is very much a harmonious balance of chilly comfort and healthy goodness. Simple, elegant, adaptable to many variations; try it, and you might just be left with the making of a new favorite soup recipe!