Description
A cozy and nourishing soup made from cumin roasted root vegetables and creamy coconut milk, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 carrots, diced
- 2 parsnips, diced
- 1 sweet potato, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the diced vegetables with olive oil, cumin, coriander, paprika, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, bring the vegetable broth to a simmer.
- Once the veggies are done roasting, add them to the pot along with the coconut milk.
- Blend the soup using an immersion blender or in batches until smooth.
- Heat through and adjust seasoning if necessary.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a chunkier consistency, blend only half the soup and mix it back into the pot. Experiment with additional spices like turmeric or ginger.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, vegan, roasted vegetables, healthy, comfort food