Full of vegetables and quick to make, this Cumin Roasted Root Vegetable Soup is the perfect comfort food recipe for easy meals you’ll love!

Units Scale

1 1/4 pounds root vegetables (parsnips, sweet potatoes, and/or beets), peeled and diced (See notes)
2 large carrots (150 grams), peeled and diced
1/4 cup olive oil, divided
1 1/2 – 2 teaspoons cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher or sea salt
1/8 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup onion, diced
1/2 teaspoon minced garlic (or 2 cloves)
3 1/2 – 4 cups (475 to milliliters) chicken broth or vegetable broth (See notes)
Optional: 2-3 Tablespoons creamy nut butter or unsalted butter
1/4 – 1/2 teaspoon chili pepper flakes
Optional: 1/4 – 1/2 teaspoon cayenne
1 cup light coconut milk, unsweetened non- dairy milk, or non-dairy cream
Sea Salt/Pepper to taste
Optional toppings: crushed nuts, red pepper, herbs

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Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.
Toss the prepared and chopped carrots and parsnips/potatoes in 2 Tablespoons of olive oil, cumin, salt, and pepper.
Add the vegetables to the prepared baking sheet. Let them roast for 15-20 minutes (flipping halfway through) or until the potatoes are tender but not fully cooked, .
Heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and sauté for 2 minutes or until they are fragrant.
Add the roasted vegetables and broth to the pot, and bring the ingredients to a boil. Once boiling, cover the pot, and reduce the heat to medium or medium-high for 5-10 minutes or until the vegetables are soft.
Allow the soup to slightly cool, and add it to a high-speed blender in batches to puree. (See notes)
Once smooth, add the nut butter (or unsalted butter) to the blender, and blend again.
Transfer the ingredients back to the pot, and stir in chili powder, cayenne (if using), non-dairy milk, salt, and pepper.
Let the ingredients simmer for 5-10 minutes or until they are creamy and well-combined.
If using, add the optional toppings (crushed nuts, herbs, red pepper flakes), and enjoy!

Feel free to use one type of root vegetable or a combination of them.

The amount of broth used will need to be adjusted depending on the vegetables used. For thinner soup, add more broth.

No blender? Use an immersion blender to puree the mixture in the pot instead. Make sure to use a large pot or stock pot to prevent splatter.

Keywords: soup, root vegetables, vegetables, vegan, vegetarian, comfort food