12 Hearty Root Vegetable Soups

Roasted Butternut Squash and Carrot Soup

This velvety soup combines the natural sweetness of butternut squash and carrots with a hint of spice.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 4 cups vegetable broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash and carrots with olive oil, cumin, coriander, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
4. In a large pot, sauté the onion and garlic until translucent.
5. Add the roasted vegetables and vegetable broth to the pot, bringing to a simmer.
6. Use an immersion blender to puree the soup until smooth.
7. Adjust seasoning if necessary and serve hot, garnished with fresh cilantro.

Spicy Sweet Potato and Ginger Soup

Warm up with this comforting soup that balances the sweetness of sweet potatoes with a zesty kick from fresh ginger.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh lime juice for serving

Cooking method:

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion and ginger until fragrant.
3. Add sweet potatoes, cayenne pepper, and broth. Bring to a boil.
4. Lower heat and simmer until sweet potatoes are tender.
5. Blend the soup until smooth and creamy.
6. Season with salt, pepper, and a squeeze of lime juice before serving.

Creamy Parsnip and Apple Soup

This delightful soup pairs the earthy flavor of parsnips with the subtle sweetness of apples.

Ingredients:

• 4 parsnips, peeled and chopped
• 2 apples, peeled and sliced
• 1 onion, chopped
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Heavy cream for swirling

Cooking method:

1. Melt butter in a pot over medium heat and add onions, sautéing until soft.
2. Add parsnips, apples, thyme, and broth, bringing to a boil.
3. Reduce heat and simmer for 20 minutes until parsnips are tender.
4. Puree the soup until smooth and creamy.
5. Season with salt and pepper, drizzle with cream before serving.

Beetroot and Potato Soup

This vibrant soup is a delectable blend of earthy beetroot and smooth potatoes, perfect for a colorful meal.

Ingredients:

• 3 beetroots, peeled and diced
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Sour cream for serving

Cooking method:

1. Heat olive oil in a large pot, add onion and sauté until translucent.
2. Stir in beets and potatoes, and cook for 5 minutes.
3. Add vegetable broth and bring to a boil.
4. Reduce heat and simmer until beets and potatoes are tender.
5. Blend until smooth, then stir in vinegar and season with salt and pepper.
6. Serve hot with a dollop of sour cream.

Celeriac and Leek Soup

Enjoy this creamy and aromatic celeriac and leek soup that is both refreshing and comforting.

Ingredients:

• 1 large celeriac, peeled and cubed
• 2 leeks, cleaned and sliced
• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chives for garnish

Cooking method:

1. In a large pot, heat olive oil and sauté leeks and garlic until soft.
2. Add celeriac and broth, bringing to a boil.
3. Lower heat and simmer until celeriac is tender.
4. Blend the soup until smooth and creamy.
5. Season with salt and pepper, and serve garnished with chives.

Turnip and Parmesan Soup

This unique soup combines the peppery flavor of turnips with the savory taste of Parmesan cheese.

Ingredients:

• 4 turnips, peeled and diced
• 1 onion, chopped
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. Melt the butter in a pot and sauté onion until soft.
2. Add turnips and broth, bringing to a boil.
3. Reduce heat and simmer until turnips are tender.
4. Puree the soup until smooth, then mix in Parmesan cheese.
5. Season with salt and pepper, and garnish with parsley before serving.

Rutabaga and Bacon Soup

This robust soup combines the rich and slightly sweet flavor of rutabaga with the smoky notes of bacon.

Ingredients:

• 1 large rutabaga, peeled and diced
• 4 slices bacon, chopped
• 1 onion, chopped
• 4 cups chicken broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Cooking method:

1. In a large pot, cook bacon until crisp. Remove and set aside.
2. In the same pot, sauté onion and garlic in bacon fat until soft.
3. Add rutabaga and broth, bring to a boil.
4. Lower heat and simmer until rutabaga is tender.
5. Blend until smooth, then stir in bacon pieces.
6. Season with salt and pepper, garnish with thyme before serving.

Kohlrabi and Potato Soup

This simple yet flavorful soup highlights the mild, sweet taste of kohlrabi complemented by creamy potatoes.

Ingredients:

• 3 kohlrabi bulbs, peeled and cubed
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh dill for garnish

Cooking method:

1. Heat olive oil in a pot, add onion, and sauté until soft.
2. Stir in kohlrabi and potatoes, cooking for 5 minutes.
3. Add vegetable broth, bringing to a boil.
4. Lower heat and simmer until vegetables are tender.
5. Puree the soup until smooth.
6. Season with salt and pepper, and garnish with dill.

Celery Root and Apple Soup

Enjoy the subtle and earthy flavors of celery root combined with the sweetness of apples in this comforting soup.

Ingredients:

• 1 celery root, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 1 teaspoon nutmeg
• Salt and pepper to taste
• Crème fraîche for serving

Cooking method:

1. Melt butter in a large pot, add onion, and sauté until soft.
2. Add celery root, apples, nutmeg, and broth, bring to a boil.
3. Lower heat and simmer until celery root is tender.
4. Blend until smooth and creamy.
5. Season with salt and pepper, and serve with a dollop of crème fraîche.

Carrot and Ginger Soup

Brighten your day with this sunny carrot and ginger soup that offers a delightful balance of sweet and spicy flavors.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 tablespoon grated fresh ginger
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh coriander for garnish

Cooking method:

1. Heat olive oil in a pot, add onion and ginger, sauté until fragrant.
2. Add carrots and broth, bring to a boil.
3. Lower heat and simmer until carrots are tender.
4. Blend the soup until smooth.
5. Season with salt and pepper, and garnish with fresh coriander.