Silky Roasted Vegetable Soup

$- 2 cups carrots, peeled and chopped into bite-sized pieces - 2 cups butternut squash, peeled and cubed into 1-inch pieces - 1 red bell pepper, seeded and chopped - 1 medium onion, diced - 4 cloves garlic, peeled and left whole You can also use seasonal vegetables. Try zucchini, sweet potatoes, or parsnips. Just adjust the roasting time if they need more or less heat. - 3 tablespoons extra virgin olive oil - 4 cups vegetable broth, low-sodium preferred - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground pepper, to taste These staples help create a rich and flavorful base for your soup. They add depth to the roasted vegetables. - ½ cup full-fat coconut milk Coconut milk makes the soup creamy and rich. If you want a different option, try cashew cream or almond milk. Both can add creaminess while keeping the soup light. 1. Preheat the oven to 400°F (200°C). This helps roast the veggies perfectly. 2. In a large bowl, mix the carrots, butternut squash, red bell pepper, onion, and garlic. Make sure they are all cut into similar sizes. 3. Cutting tips: Chop the carrots into bite-sized pieces. Cube the butternut squash into 1-inch pieces. Dice the onion small so it cooks well. Keep the garlic whole to add sweetness. 1. Best practices: Spread the veggies in a single layer on a baking sheet. This helps them roast evenly. 2. Toss them halfway through cooking. This way, every side gets nice and brown. 3. Caramelization: This process adds deep flavor. It makes the veggies sweet and tasty. Look for golden edges when they are done. 1. Blending tips: Use an immersion blender for easy pureeing. If you use a traditional blender, blend in small batches. This helps avoid spills. 2. Adjusting consistency: After blending, add coconut milk for creaminess. If it’s too thick, add more vegetable broth. 3. Seasoning: Taste the soup. Add more salt, pepper, or spices as needed. This makes sure every bite is tasty. To make your soup even better, you can adjust the seasoning. Try adding a pinch of cayenne for heat or a splash of lemon juice for brightness. If you want a deeper flavor, roast the garlic until golden. The size of your vegetables matters, too. Larger pieces take longer to roast. Cut your veggies to about the same size for even cooking and roasting. Coconut milk gives the soup its creamy feel. When blending, make sure to mix until smooth. If your blender struggles, add a little broth to help it out. If it’s too thick, add more broth or coconut milk to reach your desired texture. Always blend in batches if your blender is small. This makes it easier to achieve that silky finish. Serving the soup can be fun! Use warm bowls to keep the soup hot. For extra flair, drizzle some coconut milk on top. This creates a lovely swirl. Finish with fresh herbs like basil or parsley. They add color and a fresh taste. You can also add croutons for crunch or a sprinkle of smoked paprika for a pop of color. Enjoy making your soup not just delicious but beautiful, too! {{image_4}} You can make this soup heartier by adding proteins. Beans or lentils work well in this dish. Black beans or chickpeas add a nice texture and flavor. Just rinse them well before adding them to the soup. You can also use cooked lentils. They blend in beautifully and add nutrition. If you want a meat option, try using chicken. You can add shredded cooked chicken right before serving for extra flavor. You can also swap vegetable broth for chicken stock. This change will add a savory depth to your soup. If you like some heat, you can spice things up! Adding chili flakes is a simple way to do this. Start with a pinch and add more if you want. You can also chop up jalapeños. Add them during the roasting phase for a warm kick. This will give your soup a nice depth of flavor. To make your soup more filling, consider adding grains. Quinoa is a great choice. It cooks quickly and adds protein. You can also use rice or barley. Just cook them separately and stir them into the soup before serving. This will give you a hearty meal that warms you up on cold nights. To store your silky roasted vegetable soup, let it cool down first. This helps keep it fresh. Pour the soup into an airtight container. It can last in the fridge for about four to five days. Always check for any changes in smell or texture before using it again. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. The soup can stay good in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often to keep it smooth and creamy. You can get creative with leftover soup. Use it as a sauce over pasta or grains. It can also work great as a base for casseroles. Pour it into a baking dish, add some cooked chicken or beans, and top with cheese. Bake until bubbly for a tasty meal. Another idea is to blend it with some fresh greens for a quick smoothie or savory shake. To make this soup vegan, use coconut milk and vegetable broth. Both are plant-based and perfect for a creamy texture. When buying vegetable broth, check the label to ensure it contains no animal products. This simple swap keeps your soup rich and satisfying while making it vegan-friendly. Yes, you can use frozen vegetables. Just remember, frozen veggies may need less roasting time. Check them after 20 minutes to see if they are soft. If you roast them too long, they might get mushy. Adjust your cooking time to get the right texture. Yes, this soup is gluten-free. All the ingredients are free from gluten. Just be sure that your vegetable broth is labeled gluten-free. This way, you can enjoy a safe and tasty meal without worrying about gluten. This blog post walked you through creating a delicious vegetable soup. We covered fresh vegetables, pantry staples, and creamy additions. You learned how to prepare, roast, and blend the ingredients for the best flavor and texture. In the end, feel free to experiment with proteins, spices, or grains to suit your taste. Don't forget about storage tips for refrigeration and freezing. Enjoy exploring different variations to keep it exciting and fresh!$

Warm up with this delicious Silky Roasted Vegetable Soup that’s packed with flavor and goodness! Made with fresh carrots, butternut squash, bell peppers, and a touch of creamy coconut milk, this soup is perfect for a cozy night in. Follow our simple recipe to create a velvety texture that will impress your family and friends. Click through to discover how to make this comforting dish and enjoy a bowl of happiness today!

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Ingredients

2 cups carrots, peeled and chopped into bite-sized pieces

2 cups butternut squash, peeled and cubed into 1-inch pieces

1 red bell pepper, seeded and chopped

1 medium onion, diced

4 cloves garlic, peeled and left whole

3 tablespoons extra virgin olive oil

4 cups vegetable broth, low-sodium preferred

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

½ cup full-fat coconut milk (for a creamy texture)

Fresh herbs such as basil or parsley, chopped for garnish

Instructions

Preheat your oven to 400°F (200°C) to create the perfect roasting environment for your vegetables.

In a large mixing bowl, combine the chopped carrots, cubed butternut squash, chopped red bell pepper, diced onion, and whole garlic cloves.

Drizzle the olive oil evenly over the vegetables, then sprinkle with dried thyme, smoked paprika, salt, and freshly ground pepper. Toss the mixture thoroughly until all vegetables are evenly coated with oil and spices.

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup.

Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized, tossing them halfway through the cooking time to ensure even roasting.

After roasting, transfer the vegetables to a large pot and pour in the vegetable broth. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together.

Use an immersion blender to carefully puree the soup until it reaches a silky smooth consistency. If you don’t have an immersion blender, you can transfer the mixture in batches to a conventional blender, blending until smooth, then returning it to the pot.

Stir in the coconut milk for added creaminess and adjust the seasoning to your taste with additional salt and pepper, if necessary.

Allow the soup to heat through until it’s warmed to your preference, then remove from heat.

- Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

- Presentation Tips: Ladle the vibrant soup into warm bowls, then drizzle a touch of extra coconut milk on top for a decorative swirl. Finish by garnishing with a sprinkle of freshly chopped herbs for a burst of color and a fresh aroma. Enjoy your comforting bowl of goodness!