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Roasted Root Vegetable Soup

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Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Gluten-Free, dairy-free, vegan, & paleo!

Overhead view of two bowls of Roasted Root Vegetable Soup garnished with rosemary

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 Root 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 Vitamix of course} to make a creamy dreamy soup you won’t be able to stop eating!

overhead view o Roasted Root Vegetable Soup in a vitamix after being blended

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 Root Vegetable Soup is Paleo, Vegan & Gluten-free!

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!

overhead view of two bowls of Roasted Root Vegetable Soup garnished with rosemary

How to Make Root Vegetable Soup:

This root vegetable soup is SO easy to make!

  1. Roast the veggies. Simply toss the vegetables in the oven drizzled with a little olive oil and your’e good to go! One helpful tip is to keep the vegetables separated on the pan. Different veggies roast at different speeds (e.g. carrots roast faster than sweet potatoes), so you will want to be able to remove some from the oven before others.
  2. Use a Vitamix! Add vegetable broth and then the veggies to your vitamix and blend until the mixture becomes warm and steams.
  3. Stovetop option. You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth. Then warm it on the oven.

front view of a bowl of Roasted Root Vegetable Soup garnished with rosemary

Roasted Root Vegetable Soup: Ingredients/Substitutions 

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! 😉 Here are a few notes on the ingredients used in this Roasted Root Vegetable Soup:

  • Vegetable Stock. Chicken stock can be substituted for vegetable stock, but keep in mind then this recipe will no longer be vegan/vegetarian!
  • Carrots & Parsnips. I absolute adore the flavor that both of these sweet root vegetables add to this healthy vegetable soup. If you can’t find parsnips, you can substitute equal amounts of carrots for them! However, I think the parsnips really make this Roasted Root Vegetable Soup special!
  • Sweet potato/butternut squash. These vegetables can also be substituted for each other (e.g. if you can’t find butternut squash, simply replace it with more sweet potato, and vice versa).
  • Other vegetables. Pumpkin, beet, purple sweet potato, etc. etc. are also great veggies to roast and toss in this soup!

front view of two bowls of Roasted Root Vegetable Soup garnished with rosemary

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5 from 2 votes
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Roasted Root Vegetable Soup

Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Gluten-Free, dairy-free, vegan, & paleo! 

Course Appetizer, Main Course, Soup
Cuisine American
Keyword Roasted vegetable soup, Roatsed Root Vegetable Soup, vitamix soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 155.9 kcal
Author Laura

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!
Nutrition Facts
Roasted Root Vegetable Soup
Amount Per Serving
Calories 155.9 Calories from Fat 35
% Daily Value*
Total Fat 3.9g 6%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.5g
Sodium 501mg 21%
Potassium 703mg 20%
Total Carbohydrates 31g 10%
Dietary Fiber 7.2g 29%
Sugars 7.9g
Protein 2.4g 5%
Vitamin A 352%
Vitamin C 56.3%
Calcium 9%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

Overhead view of a bowl of Roasted Root Vegetable Soup with a spoon in it and a scoop of Roasted Root Vegetable Soup on the spoon

#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!

10oct-1024x576

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

 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Gluten-Free, dairy-free, vegan, & paleo! #vegetablesoup #soup #vitamix #roastedvegetables #sweetpotato #butternutsquash #vegan #paleo #whole30 #glutenfree #dairyfree #sugarfree
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Reader Interactions

Comments

  2. HAPPY BIRTHDAY FRIEND!!! I hope its a perfect day filled with all of your favorite people, foods, and activities 🙂 And I love this soup recipe and that it was inspired by your mentor. My food and life mentor was Ruthie, hence my baby’s name 🙂 I want to hear more about yours someday! Take care and have a fabulous day. Oh and thanks for joining the eat seasonal crew!!

    Reply

    • It has been so great! Aww I had no idea Ruthie was named after your mentor! I definitely need to hear about her too! 🙂 <3 Have a great day sweet friend!

      Reply

  4. Wow, you have some real fall gems here; and I LOVE creamy butternut squash soup from the Vitamix.

    And I hope you have a really awesome happy Birthday Laura with all of your little ones and your husband around you.

    I agree with Becky; I would love to hear more about your mentor someday. <3

    Reply

    • Hey Emily! Thank you so much! I hope you check out the other ladies’ recipes! 🙂 We have had a wonderful day so far. Now time for naps and more fun later…letting the kiddos pick where we go to dinner…so I’m guessing Chic-Fil-A (which is always ok with me)! 😉 I will definitely have to share more about her…I am so grateful for the older women God has put in my life over the years to help and guide me…because I seriously have no idea what I’m doing and need all the help I can get! LOL! 😉

      Reply

  6. Happy birthday, Laura! I hope you are having a wonderful day (yay to no dishes!). I love hearing about your mentor – there’s nothing better than that person who takes you under their culinary wing — for me, it was my aunt, Leah. I think I will give her a call today 🙂

    Reply

    • Thank you Liren! Yes! My husband is so good to me…I’m one blessed lady! 😉 I totally agree! I love sharing life both in and out of the kitchen with sweet friends and mentors….I learned so much from Lois! Your Aunt Leah most definitely taught you well! <3

      Reply

    • Thank you so much Letty! I totally agree…soup is such a wonderful warm comfort food! However my kids don’t love it! I made chicken noodle soup a few days ago and they realllllly didn’t want to eat it! My husband told them there are many foods they can choose not to love, but chicken noodle soup can not be one of them! LOL! 😉 Hopefully as I keep feeding it to them they learn to love soup!

      Reply

    • Thank you Kristy! Some of my favorite times were spent learning from Lois, and the other women, in this mentorship study I was in! 7 older ladies and 7 younger ladies doing life together…it was truly a special time in my life!

      Reply

  15. This soup looks so thick and satisfying! I’ve been soaking up the amazing fall produce. Pumpkin in EVERYTHING, of course 😉 . I’m also super excited about delicata, butternut, and spaghetti squash being in season so I’ve been eating them up. I’ve gotta try roasting them and throwing them into the blender to make soup like this. It sounds so easy and delicious

    xxMeah

    Reply

    • Thank you Meah! Oh yes pumpkin is a given! I need to branch out in my squash varieties! I’ve seen so many delicious looking delicate recipes that I need to get my hands on some at the farmer’s market this weekend!

      Reply

  17. This soup different creamy looks, exquisite color. sweet potato, butternut squash, carrot these are amazing elements. I just love this soup & want to try it soon. Thanks #Laura.

    Reply

  18. This looks amazing! I am one of roasted veggies’ biggest fans, but I’ve never thought of turning them into a soup! I can’t wait to try your recipe!

    Reply

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