Roasted Autumn Vegetable Soup

Total Time Prep: 35 min. Bake: 40 min.
Yield 12 servings (4 quarts)
Test Kitchen Approved
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California

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

  1. 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 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
  2. 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.
  3. 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.

Nutrition Facts

1-1/3 cups: 240 calories, 6g fat (0 saturated fat), 6mg cholesterol, 1251mg sodium, 43g carbohydrate (18g sugars, 7g fiber), 6g protein.

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Recipe Creator

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