Roasted Root Vegetable Soup

Over the past 5 months, I was living in paradise. Sunny skies, moderate temperatures, and a pleasant (sometimes overbearing) ocean breeze. Fast forward to the present moment, I am staring at 18″ (roughly 46 cm) of snow. It certainly looks pretty, that is until you step outside. The low last night in northern Minnesota was -33 F and tonight windchills are predicted to reach -40F.

So I figured a good soup would help ease this transition into frigid, arctic temperatures. I bought a bag of root veggies, a leek and onion. It took awhile for the soup to come together since you spend a good hour roasting the veg, but at least it warms up the kitchen. Enjoy!


  • 4 large carrots (get colorful, if you can)
  • 7 parsnips
  • 2 sunchokes
  • 2 rutabaga
  • 1 Tbls oil
  • 1 Tbls tamari (amino acids/shoyu/soy sauce)
  • 1 leek
  • 1 onion
  • 2 cloves garlic
  • 3 Tbls vegan chicken broth powder
  • 8 c water
  • pepper and smoked paprika to taste
  1. Chop the vegetables in bite sized pieces. Transfer to a large bowl. Coat with oil and tamari. Put the mixture on a cookie sheet and bake at 450F for about 50 minutes, or until tender


2. While the veg is roasting, sauté the leek, onion and garlic in a little water. You can give these a rough chop. Everything will be pureed together at the end. Once the onions are translucent, add the broth powder and water

3. Add the roasted veg to the pot of leek/onion/garlic broth

4. Use an emersion blender to puree everything together

5. Sprinkle some pepper and paprika to your liking



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