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Ingredients
8cupsroot vegetablescarrots, butternut squash, potatoes, sweet potatoes, turnips, parsnips, and red onions
6tablespoonsolive oildivided
1teaspoonsalt
1teaspoonpepper
1oniondiced
3clovesgarlicminced
4cupsvegetable brothor chicken
1bay leaf
sagefresh, garnish
Instructions
Preheat oven to 425°F. Line a baking sheet with foil. Peel root vegetables and chop into 1" chunks. Place on baking sheet. Add 4 tablespoons olive oil, salt and pepper. Toss to combine. Roast for 40-45 minutes or until fork tender.
Meanwhile, heat 2 tablespoons olive oil in a large pot or dutch oven over medium heat. Add onions, cook until translucent but not browned, about 5 minutes. Add garlic, and cook an additional minute until fragrant. Stir in broth. Add bay leaf, cover, and simmer for 15-20 minutes.
Once root vegetables are fork tender and browned, remove from oven. Carefully place root vegetables into broth mixture. Simmer an additional 5 minutes.
Remove bay leaf, and emulsify using a hand blender. Alternatively, carefully transfer soup mixture to a heat proof blender to blend in batches.
Serve, garnished with fresh sage.
Notes
Use a mix of root vegetables for best results. If you don't have a hand blender, blend the soup in a blender in batches, carefully. If soup is too thick, add additional broth. If soup is too thin, add a slurry of cornstarch with 2 tablespoons cornstarch and 2 tablespoons water.