Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

Happy Monday Everyone! Are you loving this fall weather? I definitely am…and you knew it was only a matter of time before I started filling your recipe boxes with delicious fall soups! This Roasted Vegetable Soup is an absolutely wonderful way to usher in the fall!

This soup is made with vegetables! That’s it (and a little vegetable stock)! Butternut squash, sweet potatoes, parsnips and carrots are roasted to golden perfection and then blended together {In the Vitmaix of course} to make a creamy dreamy soup you won’t be able to stop eating!

Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

Oh hey, here’s a fun fact for you…today is my Birthday! Really, I am not a person who cares that much about my birthday! The only things I would love to see happen on October 10th every year are: 1) My kids make me some adorable little cards from their sweet little hearts…and 2) I don’t have to cook or clean all day! 😉 My amazing hubby has always delivered, and I’m sure today will be wonderful! 31 is going to be great…I can feel it! 😉

Any who…back to this recipe! Since it’s made with only veggies…this Roasted Vegetable Soup is vegan, gluten-free, dairy-free, sugar-free, AND paleo…which means literally anyone from any walk of life could grab a spoon and dive on in!

Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

The inspiration for this recipe came from a friend and mentor who has meant so much to me over the years! When I was newly married {and then after I had my first child} she took me under her wing and welcomed me into her life. She taught me how to cook some of her favorite dishes while sharing her wisdom and heart with my young(er) self.

I am forever grateful for her influence in my life, the love she has shown me and my family over the years, and her legacy of this delicious soup! 🙂

Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

You can find all the ingredients to make this Roasted Vegetable Soup at your local farmer’s market! October is my favorite month of the year to visit the farmer’s market! The rich, beautiful fall produce becomes readily available and I just can’t help myself! Apples, squash, carrots, beets, and the list goes on and on! We visit our city’s market most Saturday mornings and stock up on our favorite fresh veggies from some amazing local farms!

So, I implore you to head to your local market this weekend, bring home a bounty of delicious produce, and get cooking! 😉

Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

Roasted Root Vegetable Soup

5 minutes

45 minutes

Total Time: 1 hour

Yield: 4-6 people

Ingredients

  • 3 large carrots (about 1 cup)
  • 3 Parsnips, (about 1 cup)
  • 1 medium sweet potato, (about 1 cup)
  • 1 small butternut squash, (about 2 cups)
  • 2-4 TBS Olive Oil
  • Salt & Pepper to taste
  • 1 quart Vegetable Broth

Instructions

  1. Preheat oven to 425 Degrees F. Grease two large baking
  2. Peel and cut all the vegetables into similar size chunks, drizzle olive oil (enough to coat the veggies) and sprinkle with salt and pepper!
  3. Place parsnips & carrots on one baking sheet, and butternut squash & sweet potatoes on the other.
  4. Place both pans in the oven and roast for 20 minutes. Stir and continue roasting (stirring every 10-15 minutes) until all the veggies are golden-brown!
  5. Pour 3 cups of the vegetable broth into a Vitamix (or other high-powered blender).
  6. Add all your vegetables and place lid onto the top. Choose the “Soup” preset and press start. Blend until program is finished. (If you do not have presets on your blender, simply start blending at the lowest speed and slowly increase to high, blend until soup is smooth and hot).
  7. Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.
  8. Serve hot!
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Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

#Eat Seasonal October

Not only is today Monday, and the day I officially enter my 30s (like I’m not just 30, but I’ve been 30 for 1 year…yikes)…but it’s also the day that an amazing group of bloggers is joining together to encourage all of our wonderful readers to Eat Seasonally!

My sweet friend Becky over at The Vintage Mixer began this group well before I entered the blog-o-sphere, and I am grateful to get to participate! Check out her October Seasonal Produce Guide to learn what is in season this month!

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So here it is…a treasure trove of beautiful fall recipes that are perfect to make in October from some of the most talented bloggers I know! Click on the links below for some October cooking inspiration! Join in the fun by tagging your photos with #eatseasonal!

october-seasonal-recipes

Turkey Pumpkin Pot Pie by Kitchen Confidante

Roasted Chicken with Figs and Butternut Squash by Vintage Mixer

Lentil Chile Rellenos with Creamy Walnut Sauce Letty’s Kitchen

Chorizo, Black Bean, and Kabocha Squash Chili by Flavor the Moments

Roasted Vegetable Soup by Joy Food Sunshine

Spiced Zucchini Pear Cake with Brown Butter Glaze by Completely Delicious

Orange Spiced Salmon with Spaghetti Squash by Foodie Crush

Pork Chops with Roasted Pears, Sage and Shallots By Simple Bites

Marinated Zucchini with Red Peppers and Garlic Project Domestication

Roasted Red Cabbage Wedges with Za’atar by Floating Kitchen

Question: What is your favorite produce item in season right now? 

If you make something from JoyFoodSunshine I would love to see your creations! 

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Roasted Vegetable Soup! The perfect healthy fall soup recipe! Gluten-Freed, dairy-free, vegan, & paleo!

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