📝 About This Recipe
This soul-warming soup celebrates the deep, concentrated sweetness that only slow-roasting can coax out of earth-bound vegetables. By caramelizing carrots, parsnips, and sweet potatoes before they ever touch the broth, we create a complex flavor profile that is both rustic and refined. Finished with a touch of warming ginger and silky coconut milk, this vibrant bowl is the ultimate antidote to a chilly evening.
🥗 Ingredients
The Roasting Pan
- 1 lb Carrots (peeled and cut into 1-inch chunks)
- 2 large Parsnips (peeled and cut into 1-inch chunks)
- 1 large Sweet Potato (peeled and cubed)
- 3 whole Shallots (peeled and halved)
- 4 cloves Garlic (left in skins for roasting)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup (to aid caramelization)
The Soup Base
- 5-6 cups Vegetable Stock (low sodium, high quality)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/2 teaspoon Ground Turmeric (for color and earthiness)
- 1/2 cup Full-fat Coconut Milk (for creaminess)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Pumpkin Seeds (Pepitas) (toasted)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 teaspoon Chili Oil (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Place the chopped carrots, parsnips, sweet potato, and halved shallots onto the baking sheet. Toss with olive oil, maple syrup, salt, and pepper until evenly coated.
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3
Tuck the unpeeled garlic cloves into the center of the tray so they don't burn. Roast for 35-40 minutes, tossing halfway through, until the vegetables are tender and have deep golden-brown charred edges.
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4
Remove the tray from the oven. Carefully squeeze the roasted garlic out of its skins and discard the skins.
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5
In a large Dutch oven or heavy-bottomed pot, bring 5 cups of vegetable stock to a gentle simmer over medium heat.
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6
Add the roasted vegetables, the soft roasted garlic, grated ginger, and turmeric to the simmering stock.
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7
Let the mixture simmer together for about 10 minutes to allow the flavors to marry and the vegetables to soften further.
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8
Using an immersion blender, puree the soup until completely smooth. If you prefer a thinner consistency, add the remaining cup of stock.
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9
Stir in the coconut milk and apple cider vinegar. Taste and adjust seasoning with additional salt or pepper if needed.
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10
Return the pot to low heat for 2-3 minutes just to ensure everything is piping hot, but do not let it reach a rolling boil once the coconut milk is added.
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11
Ladle the velvety soup into warm bowls.
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12
Garnish each bowl with toasted pepitas, a sprinkle of fresh thyme, and a tiny swirl of chili oil if you like a hint of spice.
💡 Chef's Tips
Don't rush the roasting process; those charred brown bits provide the 'umami' depth that defines this soup. If using a stand blender instead of an immersion blender, work in small batches and leave the lid slightly cracked to allow steam to escape. For an even creamier texture, you can pass the pureed soup through a fine-mesh sieve (chinois). If you find the soup too sweet from the root vegetables, add an extra splash of apple cider vinegar or a squeeze of lemon to balance the sugars. You can easily swap parsnips for celery root (celeriac) for a slightly more peppery, earthy tone.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread slathered in salted butter. Pairs beautifully with a crisp, dry Riesling or a hard apple cider. Add a side salad of bitter greens like arugula or radicchio with a lemon vinaigrette to cut through the richness. For a protein boost, top with a dollop of Greek yogurt or crumbled crispy pancetta.