Roasted Fall Vegetable Soup Recipe

Start the soup season with this excellent recipe from THE BUDDHIST CHEF on Youtube. Simple yet overflowing with flavors, nothing can top off this soup on my list. Roasting the veggies first really added flavors that make this soup recipe special. Hearty, comforting, and delicious – this will be a fall staple in your home in no time! Watch the video below to learn the full recipe.

Ingredients:

• 1 sweet potato
• 1 onion
• 3 carrots
• 2 tbsp olive oil
• 1/8 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• salt and pepper to taste
• 4 cups vegetable stock

Directions:

Step 1

Preheat the oven to 350 degrees F. Next, chopped your veggies coarsely and put them in an oven-safe pot. Add 1/8 tsp nutmeg, 1/4 tsp cinnamon, 1/4 tsp ground cumin, 1/4 tsp turmeric, salt to taste, and 2 tbsp olive oil. Mix well. Place the pot in the preheated oven and bake for 30 minutes.

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Step 2

After 30 minutes, remove from the oven and place the pot over the stove. Add 4 cups vegetable broth and bring to a boil. After it boils, put on the lid and simmer for 15 minutes. After 15 minutes, use an immersion blender (or a blender in batches) and puree the soup until smooth consistency.

Roasted Fall Vegetable Soup Recipe