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Roasted Vegetable Soup
Roasted Vegetable Soup is full of amazing flavors including nutmeg, cumin and cinnamon. The roasted vegetables add a natural sweetness and depth of flavor to the soup that makes it the perfect fall meal.
Course
Soup Main Dish
Cuisine
American
Prep Time
1
hour
hour
Cook Time
10
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
servings
Calories
149
kcal
Author
Leigh Anne Wilkes
Equipment
Immersion Blender
Ingredients
2
carrots
largely chopped
1
onion
cut into wedges
1
red pepper
cut into pieces
1
potato
peeled and cut into quarters or eighths
1
cup
canned pumpkin
2 1/2
Tbsp
olive oil
1
tsp
garlic
minced
6
cups
chicken broth
1/2
cup
half and half
or substitute coconut milk for non dairy
1/2
tsp
nutmeg
1/4
tsp
cumin
3/4
tsp
cinnamon
salt to taste
1/4
tsp
black pepper
Instructions
Preheat oven to 425 degrees F.
Place carrots, onions, potatoes and red peppers on cookie sheet and cover with olive oil. Lightly salt and pepper.
Bake in oven for 45 - 60 minutes or until vegetables are soft and slightly charred on the edges.
Combine, chicken broth, garlic and roasted vegetables into blender and puree until smooth.
Add in pumpkin and blend again.
Return soup to pot and add in cream and seasonings. Heat gently, Stir often.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
890
mg
|
Potassium:
579
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
10444
IU
|
Vitamin C:
50
mg
|
Calcium:
71
mg
|
Iron:
2
mg