Description
A hearty and healthy Roasted Root Vegetable Chowder featuring a blend of roasted carrots, parsnips, sweet potatoes, and potatoes in a creamy coconut milk base. This comforting soup is perfectly seasoned and blended to a smooth texture, making it a deliciously nourishing meal for any time of year.
Ingredients
Scale
Vegetables
- 2 cups of diced carrots
- 2 cups of diced parsnips
- 1 cup of diced sweet potatoes
- 1 cup of diced potatoes
- 1 onion, chopped
- 4 cloves of garlic, minced
Liquids & Oils
- 4 cups of vegetable broth
- 1 cup of coconut milk
- 2 tablespoons of olive oil
Seasonings & Garnish
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Toss vegetables: In a large bowl, combine the diced carrots, parsnips, sweet potatoes, and potatoes. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Roast the vegetables: Spread the tossed vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
- Sauté aromatics: While the vegetables roast, heat a large pot over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3-5 minutes.
- Add roasted vegetables and broth: Transfer the roasted vegetables to the pot with the sautéed onion and garlic. Pour in the vegetable broth.
- Simmer the chowder: Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
- Blend the chowder: Stir in the coconut milk, then use an immersion blender to blend the soup until smooth and creamy, adjusting texture as desired.
- Season to taste: Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the chowder into bowls and garnish with fresh herbs if using. Serve hot for a comforting meal.
Notes
- For a chunkier texture, blend only half the soup and mix it back with the rest.
- Use fresh herbs like thyme or parsley for garnish to enhance flavor.
- This chowder is naturally vegan and gluten-free, making it suitable for many dietary needs.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
