Words cannot describe how much I love this soup. I made it multiple times this past winter because it’s just so rich and delicious, and well, good for me. Between the roasted sweet potatoes, carrots, onions, garlic and turmeric there are plenty of ingredients in this soup that nourish my body and taste wonderful as well.
While many soup recipes call for boiling all of the vegetable ingredients together, I feel that taking the extra step to roast them prior to adding them to the broth helps to develop their concentrated flavors. The onions become slightly caramelized, the garlic gets mild and sweet, and the vegetables just get more intensely flavored than they would if they were simply boiled. Speaking of roasted garlic, have you ever made it for yourself? It’s amazing! I used a method by Laura Vitale of Laura in the Kitchen (seen here) for roasting the garlic, and it was super simple. I can’t wait to incorporate this amazing ingredient into more of my recipes.
Another tool that also helps this recipe go smoothly, no pun intended, is an immersion blender. This one here is similar to the one I have, and I absolutely love using mine for soups. Using the immersion blender, I don’t have to pour the soup into a blender to achieve a creamy, smooth consistency, saving me a potentially very messy step. Beyond soups, immersion blenders are an all around super handy kitchen tool and pretty affordable as well. They fit nicely into kitchen drawers and are easy to clean. Like I said, I love, love, love mine.
So, after the veggies are roasted, I add them to the simmering vegetable broth, toss in the spices, and allow the ingredients to cook together for about 10-12 minutes. It helps the vegetables become just a bit more tender and gives the flavors a chance to infuse into the broth. Then, I blend everything together until it’s nice and smooth and there are no large vegetable pieces remaining. Lastly, I add in a squeeze of lemon (surprise) for some zing! It really brings out all of the beautiful flavors. Then, it’s ready!
You can take this soup in several different directions in terms of toppings, too. I photographed this soup with a swirl of sour cream and a sprinkle of spicy chorizo crumbles, but, if you leave them out, this soup would be vegan. Another time I made it, I added chopped pistachios and parsley, and it was equally delicious. You’re free to have fun with it! Enjoy!
- 1 Large sweet potato, peeled and chopped into 1 inch pieces
- 5 medium to large carrots, chopped into 1 inch pieces (about 1 lbs.)
- 1 Whole Spanish onion, peeled and chopped into 1 inch chunks
- 1 small head of garlic, chopped in half horizontally
- 4 C. Vegetable broth
- 4 C. Water
- Juice of ½ of a lemon
- 1 TBS Turmeric
- ½ tsp Ginger
- ½ tsp Paprika
- ½ tsp Salt
- ¼ tsp Pepper
- Take the peeled and chopped vegetables and place them on a lined baking sheet.
- Coat the veggies in a drizzle of olive oil and season with salt and pepper.
- For the head of garlic (following Laura in the Kitchen's method mentioned above), cut the entire head in half horizontally. Add a bit of olive oil to the exposed halves of garlic with a pinch of salt, and pepper, and place the halves back together. Wrap the entire head of garlic in some tinfoil to seal it back up, and place the garlic on the baking sheet with the rest of the veggies.
- Roast the pan of veggies and garlic in the oven at 400 F for 40 minutes until they are tender and slightly caramelized.
- When the vegetables are done, remove from the oven and allow to cool slightly. Open the foil to allow the garlic to cool. The garlic will be hot, so be careful when removing the tender cloves with a fork.
- In a large soup pot, bring the 4 cups of vegetable broth and 4 cups of water to a boil.
- Add the veggies to the pot of broth and let simmer for 10 minutes.
- Once the garlic cloves have cooled, you can squeeze them out of their peels, they should be very tender and come out easily. Just be careful not to burn your hands!
- Let the vegetables simmer in the broth for about 10 minutes.
- After 10 minutes, turn off the heat and stir in your spices, salt, and pepper.
- Then, using an immersion blender, blend your soup together until nice and smooth.
- Lastly, add in the juice of half a lemon for a final touch of brightness. Check for seasoning.
- Garnish with some fresh parsley or basil, toasted pumpkin seeds, or pistachios for a lovely vegan soup.
- For a vegetarian option, add some luscious sour cream.
- For the omnivores, feel free to add a bit of crumbled spicy chorizo as a garnish. All three options are delicious.