I love roasting root vegetables because their natural sugars begin to carmelize and they taste so sweet and satisfying. Plus, they are excellent sources of complex carbs, antioxidants, fiber, and tons of vitamins and minerals. In Ayurvedic tradition, root vegetables are thought to have grounding properties and can help us feel rooted and balanced in our lives. This root vegetable soup is warming and nourishing and a perfect way to try some new winter vegetables like turnips and rutabagas.
Ingredients
(serves 4)
1 large sweet potato, peeled and cut into ¾ inch cubes
3 parsnips peeled and cut into ¾ inch pieces
3 carrots peeled and cut into ¾ inch pieces
2 rutabagas or turnips, peeled and cut into ¾ inch pieces
1 yellow onion, diced
4 cloves of garlic, minced
2 tablespoons of avocado oil
1 tbsp coconut oil (or olive oil)
4 cups vegetable stock
Salt and pepper to taste
1 tbsp diced fresh rosemary
¼ cup toasted pumpkin seeds (for garnish)
NOTE: Feel free to swap around the winter veggies - try adding in celery root, different kinds of squash, etc…
Directions:
Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, mix the root vegetables with avocado oil, salt and pepper. Divide them evenly on two large baking sheets. Place both baking sheets in the oven and roast for about 35-40 minutes, tossing the vegetables 20 minutes in.
Heat a large pot over medium heat and add in 1 tbsp of coconut (or olive) oil, onion, garlic, rosemary, and a pinch of salt and pepper. Cook for about 5-7 minutes, stirring often.
Next, add the roasted root vegetables and the vegetable stock to the pot. Bring to a boil and then reduce to a simmer to 10 minutes, stirring occasionally.
Blend the soup using an immersion blender, a blender, or food processor. If it’s too thick, add some water.
Garnish with toasted pumpkin seeds.
