How to Make Spiced Roasted Root Veggie Soup | Vegan & Delicious

How to Make Spiced Roasted Root Veggie Soup | Vegan & Delicious

Cozy up this winter with a creamy roasted root vegetable soup that’s hearty, nourishing, and seriously addictive. Whether you’re searching for a winter veggie soup, roasted root vegetable soup, spiced vegan soup, or a creamy root veggie puree — this recipe checks all the boxes. It’s packed with flavor, plant-based protein, and warm spices that make every bite feel like a hug. Watch the full video to catch all the tips for getting that perfect texture and rich, comforting taste!

Roasted Root Vegetable Soup with Warm Spices

This soup is rich, creamy, and perfect for cozy winter days. Roasting the vegetables brings out their natural sweetness, and the spices add a warm, comforting flavor.

Ingredients:
– 2 medium carrots
– 1 large celery root (celeriac)
– 1 large turnip or rutabaga
– 1 large onion
– 3 garlic cloves
– 2 medium potatoes
– 6 cups vegetable broth or water
– 1 cup cooked white beans (canned or homemade)
– 1 tsp ground cumin
– 1 tsp smoked or sweet paprika
– ½ tsp ground turmeric
– ½ tsp ground coriander
– 1 tbsp olive oil
– Salt and black pepper, to taste
– Fresh herbs (like parsley or dill), for serving

Instructions:

1. Roast the veggies
– Preheat your oven to 400°F (200°C).
– Cut the carrots, celery root, turnip (or rutabaga), and potatoes into large chunks.
– Halve the onion and leave the garlic cloves in their skins.
– Toss everything with olive oil, salt, and the spices (cumin, paprika, turmeric, coriander).
– Spread on a baking sheet and roast for 30–40 minutes, until soft and slightly caramelized.

2. Make the soup
– In a large pot, heat a tablespoon of olive oil. Add the roasted veggies (peel the garlic first).
– Pour in the hot vegetable broth or water and add the white beans.
– Bring to a simmer, then blend the soup until smooth using an immersion blender (or in batches in a regular blender).
– Adjust the thickness by adding more liquid if needed.

3. Serve it up
– Pour into bowls and top with fresh herbs.
– Add a drizzle of olive oil or sprinkle some toasted seeds if you like a bit of crunch.

Pairs perfectly with crusty sourdough or rye toast!

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