Roasted Autumn Vegetable Soup

Roasted Autumn Vegetable Soup
Roasted Autumn Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds sweet potatoes (about 4 medium)

  • 2

    pounds carrots (about 8 large)

  • 1-1/2

    pounds parsnips (about 6 medium)

  • 2

    large onions, quartered

  • 6

    garlic cloves, peeled

  • 1/4

    cup canola oil

  • 3

    cartons (32 ounces each) chicken broth

  • 1

    cup fat-free evaporated milk 1 teaspoon salt 1/2 teaspoon pepper

  • Minced fresh parsley and sage

Directions

Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally. Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

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