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Roasted Vegetable Soup

A healthy and delicious Roasted Vegetable Soup that is sure to warm you from the inside out. Jam packed with lots of wonderful veggies!

Course Main Course, Side Dish
Cuisine American
Keyword Roasted Vegetable Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 123 kcal
Author Yvonne

Ingredients

  • 2 large sweet potatoes peeled and cubed
  • 4 large carrots peeled and roughly chopped
  • 1 large onion roughly chopped
  • 3 stalks celery roughly chopped
  • 1 large red bell pepper roughly chopped
  • 1 bulb garlic + 1/2 tbsp. olive oil
  • 1/4 c. coconut oil melted
  • 1 tsp. kosher salt
  • 1 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 3 c. vegetable broth

Instructions

  1. Preheat your oven to 400 F. Line a baking sheet with foil, parchment paper, or a silicone baking mat.

  2. In a large bowl, toss your chopped vegetables in your coconut oil. Season with salt, thyme, and black pepper; mix well.

  3. Roast for 35-40 minutes, until the sweet potatoes and carrots are tender when pierced with a fork.

  4. In a blender, food processor or with an immersion blender, adding 1 cup of vegetable broth at a time until vegetable puree is smooth. Taste and adjust seasonings as needed.

Recipe Notes

Adapted from PinLavie

Nutrition Facts
Roasted Vegetable Soup
Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Sodium 645mg28%
Potassium 297mg8%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 10455IU209%
Vitamin C 24mg29%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.