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Best Fall Soups: Roasted Root Vegetable

Best Fall Soups: Roasted Root Vegetable

Rooooh!-sted root vegetables are quite…earthy. Earthy and comforting and perfect for a cold fall night by the fireside. This recipe contains several roots. Carrots and parsnips, potatoes, onions, and a oftentimes ignored root called Celeriac (or as I refer to it, celery root). It’s a bit of a knarly lookin’ fella and looks like it’d be laying on the ground somewhere rather than sitting in a produce bin in Whole Foods. It is in fact the root of a specially grown celery and does (yes:) ) taste like celery. It can be made into a creamed soup all by its little lonesome with fresh herbs and cream or boiled and then pureed with potatoes for an awesome accompaniment. The potatoes in this soup add some starch as well as a board to pin all of the other stand alone flavors to. Parsnips and carrots add sweetness to the background of this dish and the cream added at the end gives this soup a bit of richness.

You could easily use vegetable stock in place of the chicken stock and I think some crispy bacon or fried pig lardons would be absolutely amazing in this hearty bowl.

Roasted Root Vegetable Soup:

1 celery root
4 parsnips
2 carrots
2 medium red potatoes
1 medium yellow onion
2 stalks celery
6-8 sprigs thyme leaves
3 bay leaves
olive oil (about 2 tablespoons)

6 cups chicken stock (or vegetable)

1 teaspoon Sriracha
1 tablespoon fresh lemon juice
1/2 cup heavy cream
Sea salt and freshly ground black pepper

Peel and dice (into about 1″ pieces) your first 4 ingredients. Dice onion and celery and add to a lined roasting pan along with other veggies. Drizzle on olive oil and scatter thyme and bay leaf over the top. Mix with hands and liberally sprinkle with salt and pepper. Roast in a preheated oven set at 400° for about 40 minutes or until veggies are tender.
Transfer to a large pot and add chicken stock. Simmer soup for 20 minutes and then blend with an immersion blender (stick blender) until nice and smooth. Taste and adjust seasoning. Add in Sriracha and lemon juice and stir to combine. Turn off heat and add cream. Taste and adjust seasoning again as necessary to suit your tastes. Serve topped with some creme fraiche (or sour cream) and a sprig o’ thyme. I like this soup with a nice crusty bread served alongside it.

This soup is very easy to adjust to your liking. If you like more heat, feel free to add in more Sriracha or perhaps some cayenne. This soup would also benefit from any array of spice mixes available from your favorite markets.

What’s the weirdest vegetable (or fruit, for that matter) you’ve ever tried, or maybe even seen? Leave a comment below:) I’d love to hear from you!



14 thoughts on “Best Fall Soups: Roasted Root Vegetable”

  • This sounds delish. I love root vegetable soups. I am the stupid person who used to have an immersion blender but, due to having to move overseas in a hurry, gave it away. Along with lots of other kitchen equipment…and I don’t even wanna go into why I have two food processors or three crockpots. But yeah, back to the soup. I’m right there with you about the crusty bread with the rich pureed soups, so good! Thanks again for the delicious ideas!

    • lol. Been there, done that..well, except for the THREE crockpots??!! haha Thanks for the comment and have an awesome Thanksgiving!:)

  • Hi Jennifer. This soup looks amazing. I’m pinning it! I live in northern Canada, and today it was snowy and cold. This soup looks so comforting right now lol. And as for the weirdest fruit or vegy, I’d have to say the Durian fruit from Asia. My daughter introduced it to me when she went to China. It’s the WORST smelling fruit EVER!!! Didn’t even dare try it haha. gag
    Cheers,
    Suzanne

    • Hi Suzanne! Pin away please! It’s actually rainy and cold (well I guess for most..a lil “chilly”) here in Georgia as well. lol. Oh, I’ve heard stories of Durian, and seen Andrew Zimmerman almost lose his lunch after tasting it. haha. Thanks for the comment!:)

  • Hey Jennifer! This soup looks amazing. Thanks for the very detailed recipe. I’ve bookmarked this and will definitely need this recipe in the future 🙂 Keep up the good work!

    • Thanks Jerry! Keep me posted if you decide to give it a whirl! 🙂 Thanks for the comment!

  • Oh this recipe looks like the perfect soup for warming up on a cold winters day! I’ll be sure to give this a go soon.

    Thank you for sharing

    • Thank you Lace!! It is! Don’t forget the sour cream-it’s the icing on the cake..err soup:)

  • This soup makes me hungry. i would eat it with a few crackers or maybe even cornbread for that matter. I ‘ll add this recipe to my recipe collection.

    • Lol..sorry for making you hungry! Stop on by for some soup! Thanks for the comment Latricia:)

  • I love carrots and potatoes. This recipe sounds absolutely delicious. I love soup of any kind. And siracha makes everything taste good. The recipe sounds so healthy and easy to make. And since I am not good at cooking, I think I can manage to make this soup myself. Bookmarked the page. Will have to try it out. Thank you for sharing!

    • Thanks Hong! Yeppers, the sriracha really made this soup lovely…especially the next day when I had some for lunch. deeeeelish!

  • Hi Jennifer, You just made me hungry!!! I want to eat soup, right now! I’ll definately try the vegan version. Thanks for sharing 🙂

    • I do like making people hungry! I especially like the feeding them part. lol Now, go give this a try and tell me what you think!

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