Roasted Vegetable Soup 3 Ways

Ingredients

• 3 large carrots, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 2 small parsnips, peeled and chopped
• 1 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 6 cups vegetable broth
• 1/4 cup white wine (optional)
• 1/4 cup chopped fresh parsley

Directions

1. Preheat the oven to 400°F (200°C).
2. Arrange the carrots, sweet potato, parsnips, onion, and bell pepper on a large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the oregano, thyme, paprika, garlic powder, and black pepper.
3. Roast the vegetables for 30 minutes, stirring once, until lightly browned.
4. Transfer the roasted vegetables to a large pot. Add the broth, white wine (if using), and parsley. Simmer over medium-low heat for 10 minutes.
5. Puree the soup with an immersion blender until smooth.
6. Serve the soup with your choice of toppings (see below).

Interesting Facts

• This soup is great for meal prep, as it will keep in the fridge for up to 4 days.
• You can serve this soup three different ways: as a traditional soup, as a hearty chili, or as a dip with tortilla chips.
• If you’re looking for a vegan option, simply omit the white wine.