A healthy and comforting soup made with roasted root vegetables that is great for a cold day or a cozy evening meal.
Ingredients: 4 cups mixed root vegetables carrots, parsnips, sweet potatoes, beets, etc., peeled and chopped. 1 onion, chopped. 4 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup coconut milk optional, for creaminess.
Instructions: Preheat the oven to 400F 200C. Toss the chopped root vegetables, onion, and garlic with olive oil on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Transfer the roasted vegetables to a large pot. Add vegetable broth and dried thyme to the pot. Bring the mixture to a simmer over medium heat and let it cook for 10-15 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Season with salt and pepper to taste. If desired, stir in coconut milk for added creaminess. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
wich day sandwiches
