Cozy nights are just around the corner, and there’s no better way to warm up than with a hearty bowl of root vegetable soup. As the days grow shorter and the temperatures drop, our cravings shift from light and refreshing to comforting and nourishing. And what better way to satisfy those cravings than with a rich, flavorful pot of goodness packed with the natural sweetness of root veggies?
From classic potato and leek to spiced sweet potato and beetroot, we’ve rounded up 20 of the most delicious and satisfying root vegetable soup recipes that are sure to become new favorites. Whether you’re in the mood for something creamy and comforting or bold and adventurous, there’s a recipe on this list that’s sure to hit the spot.
Creamy Parsnip and Carrot Soup
This comforting soup is a perfect blend of autumnal flavors, with the sweetness of parsnips and carrots balanced by the creaminess of a velvety broth. Serve warm, garnished with chopped fresh herbs for a delightful meal.
Ingredients:
– 2 large parsnips, peeled and chopped
– 4 medium carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (such as parsley or chives) for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add parsnips and carrots; cook, stirring occasionally, for 10-12 minutes or until tender.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half; season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs.
Cooking Time: 35-40 minutes
Spiced Sweet Potato and Beetroot Soup
This nourishing soup is a perfect blend of sweet and earthy flavors, with the added warmth of aromatic spices. It’s a comforting and healthy treat for a chilly day.
Ingredients:
– 2 large sweet potatoes, peeled and chopped
– 2 medium beetroot, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 cup coconut milk (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, and paprika. Cook for 1 minute.
3. Add sweet potatoes and beetroot. Pour in broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Blend soup until smooth. If desired, add coconut milk and blend until combined.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Rustic Potato and Turnip Chowder
This hearty chowder is a perfect blend of comforting potatoes and sweet turnips, simmered together with aromatic spices and creamy milk. A simple yet satisfying soup for any time of the year.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large turnip, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup milk
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced potatoes and turnip to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Stir in the milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Roasted Garlic and Carrot Bisque
Roasted Garlic and Carrot Bisque: A Creamy and Flavorful Soup
This recipe combines the sweetness of carrots with the pungency of roasted garlic, creating a rich and velvety bisque that’s perfect for a cozy evening.
Ingredients:
– 2 large carrots, peeled and chopped
– 3-4 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots and garlic cloves with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until carrots are tender and garlic is caramelized.
4. Sauté chopped onion in a pot until translucent.
5. Add roasted carrot and garlic mixture to the pot, along with broth and heavy cream or half-and-half.
6. Purée soup using an immersion blender or regular blender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 45-50 minutes
Curried Root Vegetable Soup with Coconut Milk
This comforting soup combines the natural sweetness of root vegetables with the warm, aromatic flavors of curry and coconut milk. Perfect for a chilly day or a satisfying lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, carrots, parsnips, and sweet potato. Cook, stirring occasionally, until vegetables are tender, about 20 minutes.
3. Stir in cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes and coconut milk. Simmer for 10-15 minutes or until heated through.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: About 40-45 minutes
Hearty Beef and Root Vegetable Stew
Warm up with a comforting bowl of tender beef and root vegetables slow-cooked in a rich broth. This stew is perfect for a chilly evening or a family gathering.
Ingredients:
– 1 pound beef chuck, cut into 2-inch cubes
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef cubes on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, carrots, and potatoes; cook until vegetables are tender, about 10 minutes.
4. Add browned beef, broth, wine (if using), tomato paste, and thyme. Bring to a boil, then reduce heat and simmer, covered, for 2 hours or overnight.
5. Season with salt and pepper to taste.
Cooking Time: 2 hours or overnight
Golden Turmeric and Parsnip Soup
This vibrant soup is a perfect blend of creamy and comforting, with the warmth of turmeric and the sweetness of parsnips. A delicious and healthy addition to any meal.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chopped parsnips, turmeric, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the parsnips are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
4. Stir in the coconut milk or heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Smoky Bacon and Root Veg Soup
A hearty, comforting soup that combines the rich flavors of smoky bacon with the natural sweetness of root vegetables.
Ingredients:
– 1 tablespoon olive oil
– 6 slices smoky bacon, diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 3 medium-sized carrots, peeled and chopped
– 2 medium-sized parsnips, peeled and chopped
– 1 large potato, peeled and chopped
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced bacon and cook until crispy, about 5 minutes. Remove from pot with a slotted spoon.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the chopped carrots, parsnips, and potato to the pot. Cook for an additional 5 minutes.
5. Pour in the broth and bring the mixture to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Herbed Potato and Celery Root Soup
This creamy soup is a perfect blend of earthy potatoes and celery root, infused with the brightness of fresh herbs. Serve warm as a comforting starter or alongside your favorite main course.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large celery root, peeled and diced
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, celery root, parsley, chives, and thyme. Cook for 5 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.
4. Use an immersion blender or transfer soup to a blender; puree until smooth.
5. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Autumn Harvest Root Vegetable Soup
As the seasons change, warm up with a hearty and comforting soup that celebrates the flavors of autumn’s harvest. This recipe combines the earthy sweetness of roasted root vegetables with the savory depth of aromatics and spices.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 2 turnips, peeled and chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chopped root vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté onion, garlic, and celery in olive oil over medium heat until softened.
4. Add roasted root vegetables, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot.
5. Bring soup to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 45-50 minutes
Lentil and Root Vegetable Soup
A comforting and nutritious soup that’s perfect for a chilly evening or a weeknight dinner. This recipe combines the humble lentils with a medley of root vegetables, resulting in a flavorful and filling meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large parsnip, peeled and chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, potatoes, and parsnip. Cook until the vegetables are tender, about 10 minutes.
2. Add the lentils, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Ginger-Spiced Carrot and Sweet Potato Soup
Warm up with this comforting and flavorful soup that combines the sweetness of carrots and sweet potatoes with the spiciness of ginger. Perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 4 medium-sized carrots, peeled and sliced
– 2 inches fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced sweet potatoes, sliced carrots, and grated ginger. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
5. Taste and adjust seasoning as needed. If desired, stir in heavy cream to add richness.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Roasted Beet and Carrot Soup with Dill
Savor the sweet and earthy flavors of roasted beets and carrots blended into a creamy soup, topped with a hint of fresh dill. This vibrant and refreshing soup is perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 4 medium carrots
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 2 tablespoons fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. Peel the carrots and chop them into 1-inch pieces. Toss with olive oil, onion, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a blender or food processor, combine roasted beets, carrots, broth, and heavy cream (if using). Blend until smooth.
5. Stir in chopped fresh dill and season with salt and pepper to taste.
6. Serve warm or chilled.
Cooking Time: 1 hour 10 minutes
Classic Leek and Potato Soup
Warm up with this comforting and flavorful soup made with tender leeks, creamy potatoes, and a hint of nutmeg.
Ingredients:
– 2 large leeks, white and light green parts only, sliced into thin rounds
– 2 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup milk or heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Freshly ground nutmeg to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
2. Add the diced potatoes, chicken broth, milk or heavy cream, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Moroccan-Spiced Root Vegetable Soup
This hearty soup is a vibrant blend of North African flavors, featuring a medley of roasted root vegetables infused with the warm, aromatic spices of Morocco. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper on a baking sheet.
3. Roast for 30 minutes, stirring occasionally.
4. In a large pot, combine roasted vegetables, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 50-60 minutes
Vegan Root Vegetable Minestrone
This hearty and comforting soup is perfect for a chilly evening or as a nutritious meal prep option. With a medley of roasted root vegetables, cannellini beans, and aromatic herbs, this minestrone is sure to satisfy your cravings.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 large cannelini bean, drained and rinsed
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots, sweet potato, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender.
4. In a large pot, sauté chopped onion and minced garlic in a little water until softened.
5. Add roasted vegetables, cannellini beans, vegetable broth, thyme, salt, and pepper.
6. Simmer for 20-25 minutes or until flavors have melded together.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 50-60 minutes
Thyme-Infused Turnip and Carrot Soup
Thyme-Infused Turnip and Carrot Soup: A Delicate yet Nutritious Treat
This recipe combines the earthy sweetness of turnips and carrots with the subtle flavor of thyme, creating a comforting and nutritious soup perfect for any season.
Ingredients:
• 2 large turnips, peeled and diced
• 4 medium-sized carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 sprigs fresh thyme
• 6 cups vegetable broth
• Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent (5 minutes).
3. Add the diced turnips and sliced carrots; cook for an additional 5-7 minutes or until tender.
4. Add the thyme sprigs and vegetable broth to the pot; bring to a boil, then reduce the heat to low and simmer for 20-25 minutes.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 35-40 minutes
Roasted Root Vegetable and Tomato Soup
Roasted Root Vegetable and Tomato Soup Recipe
Warm up with a comforting bowl of roasted root vegetables and rich tomato soup. This hearty, one-pot wonder combines the natural sweetness of carrots, sweet potatoes, and parsnips with the tanginess of fresh tomatoes.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups chopped fresh tomatoes (or 2 cans of diced tomatoes)
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots, sweet potato, and parsnip with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until tender and lightly caramelized.
4. In a large pot, combine roasted vegetables, chopped tomatoes, vegetable broth, and heavy cream or half-and-half (if using).
5. Bring to a simmer and cook for 15-20 minutes, or until the soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-60 minutes
Cheesy Potato and Parsnip Soup
This comforting soup combines the natural sweetness of parsnips with the richness of potatoes and a blend of cheeses. Perfect for a chilly evening, this recipe serves 4-6 people.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 large parsnips, peeled and sliced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the potatoes, parsnips, flour, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
4. Stir in milk, cheddar cheese, and Parmesan cheese. Heat until the cheese is melted and the soup is hot.
5. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Maple-Glazed Root Vegetable Soup
Warm up with this sweet and savory soup that showcases the natural sweetness of root vegetables, perfectly glazed with a hint of maple syrup.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 2 sweet potatoes, peeled and chopped
– 4 cups vegetable broth
– 1 cup maple syrup
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the carrots, parsnips, and sweet potatoes; cook for an additional 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the root vegetables are tender.
6. Stir in the maple syrup; season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-45 minutes
Summary
Cozy up with these 20 hearty root vegetable soup recipes! From classic combinations like potato and turnip chowder to bold flavors like curried root vegetable soup with coconut milk, there’s something for every taste. Try creamy parsnip and carrot soup, spiced sweet potato and beetroot soup, or even lentil and root vegetable soup. Whether you’re a vegetarian, vegan, or just looking for a comforting meal, these recipes are sure to warm your belly and your heart. So gather around the table and enjoy the cozy nights in with these delicious soups!
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