Roasted Root Vegetable Soup

This Roasted Root Vegetable Soup brings together the earthy flavors of seasonal root veggies, creating a warm and comforting dish perfect for any occasion. Infused with Indian spices, it offers a delightful twist on traditional soup, making it both nutritious and satisfying.

Ingredients

• Carrots - 200 grams, peeled and chopped
• Parsnips - 200 grams, peeled and chopped
• Sweet Potato - 200 grams, peeled and chopped
• Red Onion - 100 grams, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Coconut Oil - 2 tablespoons
• Vegetable Broth - 500 ml
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Fresh Cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the chopped carrots, parsnips, sweet potato, red onion, garlic, and ginger.
3. Drizzle the coconut oil over the vegetables and toss to coat evenly.
4. Spread the vegetables in a single layer on a baking sheet and season with salt, pepper, cumin, coriander, and turmeric.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
6. Once roasted, transfer the vegetables to a large pot and add the vegetable broth.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 45 g
• Fiber: 9 g
• Sugar: 10 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from root vegetables.
• High in fiber, which aids digestion and promotes gut health.

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