Pretty Autumn Soup Recipes

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ROASTED AUTUMN VEGETABLE SOUP



Roasted Autumn Vegetable Soup image

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

Steps:

  • Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.

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