Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup served in a black bowl with crusty bread.

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Get cozy with a warming bowl of Roasted Vegetable Soup.  This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour.  It’s a wonderful blend of carrots, parsnips, apple and curry. 

A sheet pan lined with roasted vegetable in preparation for Roasted Vegetable Soup.
A large red dutch oven filled with cooked vegetables and beans, ready to be pureed for Roasted Vegetable Soup.

This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness.  A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.

For a vegan option, use vegetable broth and substitute the cream for coconut milk.  The result is just as delicious, enjoy!

Roasted Vegetable Soup
Print Recipe
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Roasted Vegetable Soup
    Print Recipe
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 400°F.
      2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
      3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
      4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
      5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
      Recipe Notes

      -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

      -the amount of salt needed will be dependent on the saltiness of your broth.

      -makes about 8 cups of soup depending on your desired consistency.

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      Couscous with Peas and Peanuts

      Couscous with Peas and Peanuts

      Couscous with Peas and Peanuts is a quick and easy side dish hinted with curry and speckled with peas and peanuts. You’ll love it for its simplicity but will make it again because of the flavour.  The peanuts add just the right amount of crunch and the peas and cilantro make it fresh and bright.

      You can never really have enough good side dishes in your arsenal and a little variety helps make dinner more exciting.  So let the plain rice stay in the shadows and put a little something different on the table.  Great with grilled or pan fried meats and a lovely use of fresh peas if you’re lucky enough to have them.

      Recipe Source:  Compelled To Cook

       

      Couscous with Peas and Peanuts
      Print Recipe
        Servings Prep Time
        6-8 people 10 minutes
        Cook Time Passive Time
        10 minutes 5 minutes
        Servings Prep Time
        6-8 people 10 minutes
        Cook Time Passive Time
        10 minutes 5 minutes
        Couscous with Peas and Peanuts
        Print Recipe
          Servings Prep Time
          6-8 people 10 minutes
          Cook Time Passive Time
          10 minutes 5 minutes
          Servings Prep Time
          6-8 people 10 minutes
          Cook Time Passive Time
          10 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a medium pot sauté onions in butter over medium heat until soft, 3-4 minutes. Add broth and bring to a boil. Add fresh peas, cover and simmer for 3-4 minutes. Stir in curry powder, salt, pepper, couscous and peanuts. Cover and remove from heat and allow to sit for 5 minutes. Fluff with a fork and stir in cilantro. Serve immediately.
          Recipe Notes

          If using frozen peas, add peas once broth is boiling, but do not continue to cook.  Allow broth to return to a boil and continue with recipe.

          Makes approximately 6 cups.