As the weather cools down, there’s nothing like a warm, comforting bowl of soup to lift your spirits. And what better way to do that than with a delicious and nutritious root vegetable soup? Root vegetables are packed with fiber, vitamins, and minerals, making them a great choice for a healthy meal. In this article, we’ll be exploring 18 hearty root vegetable soup recipes that are sure to become new favorites.
From creamy parsnip and carrot soups to spiced sweet potato and beetroot soups, and from roasted garlic and turnip soups to curried root vegetable soups with coconut milk, there’s something for everyone. Whether you’re looking for a quick and easy lunch or a satisfying dinner, these recipes are sure to hit the spot.
In this article, we’ll be diving into the world of root vegetable soups, exploring different flavor profiles and cooking methods. We’ll also be sharing some helpful tips and tricks for making the most delicious and comforting soups. So let’s get started!
Creamy Parsnip and Carrot Soup
Warm up with this creamy and comforting Creamy Parsnip and Carrot Soup recipe!
Ingredients:
– 2 large parsnips, peeled and chopped
– 4 medium carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped parsnips and carrots, cooking for an additional 5 minutes or until they start to soften.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40-45 minutes
Spiced Sweet Potato and Beetroot Soup
This vibrant soup is a perfect blend of sweet and earthy flavors, packed with nutrients from the sweet potatoes and beetroot. With a hint of spice from the cumin and coriander, this recipe is sure to become a new favorite.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 medium beetroot, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced sweet potatoes and beetroot, cumin, coriander, and smoked paprika. Cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 25-30 minutes or until the sweet potatoes are tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Add heavy cream, if using, and season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.
Cooking Time: 30-40 minutes
Roasted Garlic and Turnip Soup
Warm up with this comforting and flavorful soup that combines the sweetness of turnips with the richness of roasted garlic.
Ingredients:
– 2-3 turnips, peeled and chopped into large pieces
– 4-5 cloves of garlic, separated and peeled
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with olive oil, and fold into a package.
3. Roast the garlic in the preheated oven for 30-40 minutes or until tender and mashed-like.
4. In a large pot, sauté the chopped onion in a little bit of olive oil until softened.
5. Add the chopped turnips, roasted garlic, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the turnips are tender.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Stir in heavy cream if using. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 45-50 minutes
Curried Root Vegetable Soup with Coconut Milk
Warm up with this creamy and aromatic soup that combines the comforting flavors of root vegetables with the richness of coconut milk and a hint of curry.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, carrots, potatoes, sweet potato, cumin, curry powder, and turmeric. Cook, stirring occasionally, for 10 minutes.
3. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until vegetables are tender.
4. Stir in coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
5. Serve hot, garnished with cilantro.
Cooking Time: 40-45 minutes
Rustic Potato and Leek Soup
A hearty and comforting soup that’s perfect for a chilly evening. This rustic recipe celebrates the simplicity of potatoes, leeks, and onions, with a subtle hint of garlic.
Ingredients:
– 2 large leeks, white and light green parts only, chopped
– 3-4 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 6 cups chicken or vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped leeks and cook until tender, about 5-7 minutes.
3. Add the diced potatoes, chopped onion, and minced garlic. Cook for an additional 5 minutes.
4. Pour in the broth and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 40-45 minutes
Golden Turmeric and Carrot Soup
This vibrant soup is a perfect blend of warm spices and sweet carrots, making it a cozy treat on a chilly day. With the added benefits of turmeric’s anti-inflammatory properties, this recipe is not only delicious but also nutritious.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, cumin, curry powder, turmeric, and paprika in a little oil until softened.
2. Add the chopped carrots, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Stir in coconut milk or heavy cream (if using). Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Hearty Beef and Root Vegetable Stew
A comforting and flavorful stew perfect for a chilly evening or a cozy weekend meal.
Ingredients:
– 1 pound beef chuck roast, cut into 2-inch pieces
– 2 medium carrots, peeled and chopped
– 1 large red bell pepper, chopped
– 1 large yellow 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. Preheat oven to 325°F.
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Brown the beef on all sides, about 5 minutes. Remove from pot and set aside.
3. Add more oil if needed, then sauté the carrots, bell pepper, onion, and garlic until tender, about 10-12 minutes.
4. Add the browned beef back into the pot along with the beef broth, red wine (if using), tomato paste, thyme, salt, and pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Velvety Celery Root and Potato Soup
This creamy soup is a perfect blend of earthy flavors, with the natural sweetness of celery root and potatoes balanced by a hint of savory spices. Serve with crusty bread for a cozy meal.
Ingredients:
– 2 medium-sized celery roots, peeled and chopped
– 3-4 medium-sized potatoes, peeled and chopped
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or chives) for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add chopped celery root and potatoes, and cook for an additional 5-7 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.
4. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup to a blender and blend in batches, then return to pot.
5. If desired, stir in heavy cream or half-and-half for added richness. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Moroccan Spiced Root Vegetable Soup
A hearty and aromatic soup that celebrates the warm spices of Morocco, this recipe combines tender root vegetables with a blend of exotic spices to create a truly comforting and flavorful meal.
Ingredients:
– 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
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, potatoes, and parsnip; cook until the vegetables are tender, about 10 minutes.
3. Stir in the cumin, coriander, cinnamon, and turmeric; cook for 1 minute.
4. Add the vegetable broth, diced tomatoes, salt, and pepper; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Smoky Bacon and Root Veg Soup
Smoky Bacon and Root Veg Soup Recipe
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This hearty soup combines the richness of smoky bacon with the natural sweetness of root vegetables, making it a perfect comfort food for a chilly day.
Ingredients:
————
– 1 pound smoked bacon, diced
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 large potatoes, peeled and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
————–
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon and set aside. Leave the grease in the pot.
3. Add the chopped carrots, parsnips, and potatoes to the pot. Cook for 10 minutes, stirring occasionally, until they start to soften.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
6. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Ginger-Infused Carrot and Parsnip Soup
Ginger-Infused Carrot and Parsnip Soup: A Warm and Invigorating Start to the Day
This comforting soup combines the natural sweetness of carrots and parsnips with the spicy warmth of fresh ginger, creating a perfect blend for any time of year.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and parsnip in a little bit of oil until they start to soften.
2. Add the grated ginger and cook for an additional minute.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half to add richness.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Herbed Butternut Squash and Turnip Soup
This comforting soup combines the natural sweetness of butternut squash with the earthy flavor of turnips, all tied together with a hint of herbs.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 large turnips, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Sauté the onion and garlic in olive oil until softened.
4. Add the turnips, thyme, and rosemary; cook for an additional 5 minutes.
5. Scoop the roasted squash flesh into a blender or pot with the sautéed mixture.
6. Pour in broth and blend until smooth.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with heavy cream if desired.
Cooking Time: 1 hour 15 minutes
Lentil and Root Vegetable Soup
Warm up with a comforting bowl of lentils and root vegetables, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, chopped
– 1 large celery stalk, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, carrots, celery, and garlic in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 40 minutes
Roasted Beet and Carrot Borscht
A vibrant and flavorful twist on traditional borscht, this recipe combines the natural sweetness of roasted beets and carrots with the tanginess of beetroot juice.
Ingredients:
– 2 large beets
– 4 large carrots
– 1 medium onion, peeled and chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup beetroot juice
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets and carrots in foil and roast for 45 minutes, or until tender.
2. In a blender or food processor, combine roasted beets and carrots, onion, garlic, vegetable broth, beetroot juice, apple cider vinegar, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning as needed. Serve warm or at room temperature, garnished with chopped fresh dill if desired.
Cooking Time: 50 minutes (including roasting time)
Thai-Inspired Root Vegetable Soup
A flavorful and nutritious soup that combines the natural sweetness of root vegetables with the bold spices of Thailand.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 4 cups vegetable broth
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine carrots, sweet potato, parsnip, garlic, and ginger.
2. Pour in vegetable broth and bring to a boil.
3. Reduce heat and simmer, covered, until vegetables are tender (about 20-25 minutes).
4. Stir in Thai red curry paste and coconut milk.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Chunky Vegetable and Barley Soup
This comforting soup is a perfect blend of tender vegetables, nutritious barley, and aromatic spices. With minimal prep time, you can enjoy a warm and satisfying bowl in no time.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the barley, broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 35-40 minutes or until the barley is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Maple-Glazed Root Veg Soup with Thyme
Warm up with this sweet and savory soup, perfect for a cozy night in. The combination of roasted root vegetables, maple glaze, and fresh thyme creates a depth of flavor that will leave you craving more.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 1 sweet potato, peeled and chopped
– 4 cups vegetable broth
– 1/4 cup maple syrup
– 2 tablespoons honey
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped onion, garlic, carrots, parsnips, and sweet potato with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until the vegetables are tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, maple syrup, honey, and thyme.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has reached desired consistency.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Winter Squash and Rutabaga Soup
Winter Squash and Rutabaga Soup: A Hearty and Delicious Fall Treat
This creamy soup combines the rich flavors of winter squash and rutabaga, perfect for a cozy fall evening. The sweetness of the squash pairs beautifully with the earthy flavor of the rutabaga, making this soup a true autumnal delight.
Ingredients:
– 1 small to medium-sized winter squash (such as butternut or kabocha), peeled and cubed
– 1 large rutabaga, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or sage) for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the cubed squash and rutabaga, garlic, broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool and blend it in a blender or food processor.
4. If desired, stir in the heavy cream or half-and-half to add a rich and creamy texture. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh herbs.
Cooking Time: 30-40 minutes
Summary
Get cozy with these 18 hearty root vegetable soup recipes that are sure to warm your belly and soul! From creamy parsnip and carrot soups to spiced sweet potato and beetroot concoctions, there’s something for everyone. Discover velvety celery root and potato soups, smoky bacon and root veg soups, and even lentil and root vegetable stews. These comforting soups are perfect for a chilly evening or a quick lunch. Find inspiration in the Moroccan spiced root vegetable soup or the Thai-inspired root vegetable soup. Whatever your taste buds desire, there’s a recipe here to satisfy!
