As the temperatures drop and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. And when it comes to soups, root vegetables are the perfect stars of the show. From classic combinations like potato and parsnip to more exotic pairings like beet and carrot, these recipes showcase the rich flavors and textures of some of nature’s best-kept secrets.
In this article, we’ll be sharing 20 hearty root vegetable soup recipes that are sure to become new favorites in your kitchen. Whether you’re looking for a quick and easy meal or a special treat to serve at your next dinner party, these soups have got you covered. So grab a spoon and let’s dive in!
Creamy Roasted Parsnip and Carrot Soup
Warm up with this comforting and flavorful soup, perfect for a chilly evening or a cozy brunch. The roasted parsnips and carrots add a deep sweetness, while the creamy broth provides a rich and velvety texture.
Ingredients:
– 2 large parsnips, peeled and chopped
– 4 large carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable or chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss parsnips and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large pot, sauté chopped onion in a little bit of oil until softened.
4. Add roasted parsnips and carrots to the pot along with broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches and return to the pot.
6. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Spiced Sweet Potato and Turnip Soup
This sweet and savory soup is perfect for a chilly evening. The combination of roasted sweet potatoes, turnips, and aromatic spices will fill your home with a cozy aroma.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large turnip, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes and turnips with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic until softened. Add roasted vegetables, cumin, smoked paprika, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 50-60 minutes
Rustic Beet and Potato Borscht
This hearty, comforting soup combines the natural sweetness of beets with the earthiness of potatoes, all wrapped up in a rich and tangy broth. Perfect for a cozy evening meal.
Ingredients:
– 2 large beets, peeled and diced
– 3-4 medium-sized potatoes, peeled and diced
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 can (14.5 oz) of diced tomatoes
– 4 cups vegetable broth
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the beets, potatoes, carrot, diced tomatoes, vegetable broth, and apple cider vinegar.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh dill or parsley if desired.
Cooking Time: 45-50 minutes
Garlicky Leek and Parsnip Soup
Garlicky Leek and Parsnip Soup Recipe
Summary: This creamy soup is a perfect blend of sweet parsnips, pungent garlic, and tender leeks. Serve warm with crusty bread for a cozy meal.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 3-4 medium-sized parsnips, peeled and chopped
– 6 cloves of garlic, minced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped leeks and minced garlic; cook until the leeks are tender, about 10-12 minutes.
3. Add the chopped parsnips, broth, and heavy cream or half-and-half. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the parsnips are tender.
4. Purée the soup with an immersion blender or regular blender until smooth. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh parsley or chives if desired.
Cooking Time: 35-40 minutes
Curried Carrot and Ginger Root Soup
This vibrant soup is a perfect blend of sweet, spicy, and savory flavors, making it a delightful accompaniment to any meal. The combination of carrots, ginger, and curry powder creates a nourishing and comforting bowl that’s sure to become a new favorite.
Ingredients:
– 2 medium-sized carrots, chopped
– 1 medium-sized piece of fresh ginger root, peeled and grated
– 2 tablespoons of curry powder
– 4 cups of vegetable broth
– 1/2 cup of coconut milk (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped carrots and grated ginger root; sauté until they’re tender, about 5 minutes.
3. Add the curry powder and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Stir in coconut milk (if using) and season with salt and pepper.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Hearty Rutabaga and Potato Chowder
Warm up with this comforting and flavorful chowder, perfect for a chilly day or a cozy dinner party. This hearty recipe combines the sweetness of rutabagas and potatoes with the savory flavors of onions, garlic, and herbs.
Ingredients:
– 2 large rutabagas, peeled and diced
– 3-4 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the diced rutabagas and potatoes, thyme, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer the soup to a blender and blend in batches.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 35-40 minutes
Roasted Root Vegetable Medley Soup
Roasted Root Vegetable Medley Soup Recipe
This hearty soup is a perfect blend of autumnal flavors, showcasing the natural sweetness of roasted root vegetables. Serve warm with crusty bread for a cozy and comforting meal.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 3-4 carrots, peeled and chopped
– 2-3 parsnips, peeled and chopped
– 2-3 sweet potatoes, peeled and chopped
– 4 cloves garlic, minced
– 6 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped onion, carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and caramelized.
4. In a large pot, sauté the minced garlic until fragrant.
5. Add the roasted vegetable mixture, vegetable broth, and diced tomatoes to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
7. Season with salt and pepper to taste.
Cooking Time: 50-60 minutes
Golden Turmeric and Carrot Soup
Warm up with this comforting and vibrant soup that combines the earthy sweetness of carrots with the bright, sunny flavor of turmeric. This recipe is perfect for a chilly evening or as a nourishing pick-me-up.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped carrots
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 4 cups vegetable broth
– 1 cup coconut milk (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots, cumin, turmeric, and salt. Cook for an additional 2-3 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree until smooth.
5. If desired, stir in coconut milk for added creaminess. Serve warm, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Smoky Bacon and Root Veg Soup
This hearty soup combines smoky bacon with a medley of root vegetables, resulting in a rich and comforting meal perfect for a chilly evening. A blend of earthy flavors and textures will warm your senses.
Ingredients:
– 6 slices of thick-cut smoky bacon
– 2 medium-sized carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 4 cups of chicken or vegetable broth
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the grease behind.
3. Add the chopped carrots, parsnip, and sweet potato to the pot.
4. Pour in the broth and diced tomatoes.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Stir in the cooked bacon, thyme, salt, and pepper.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Herbed Celery Root and Potato Soup
Herbed Celery Root and Potato Soup Recipe
Warm up with this comforting and flavorful soup that combines the natural sweetness of celery root, potatoes, and a hint of herbs.
Ingredients:
– 2 large celery roots, peeled and diced
– 3-4 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/2 cup chicken broth
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the diced celery root, potatoes, thyme, and rosemary. Cook for 5 minutes or until the vegetables start to brown.
3. Pour in the chicken broth and milk/cream. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Maple-Glazed Butternut and Carrot Soup
Warm up with a comforting bowl of Maple-Glazed Butternut and Carrot Soup! This sweet and savory soup is perfect for a chilly fall or winter evening, when you need something to brighten your mood.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 4 medium carrots, chopped
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons pure maple syrup
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash and carrots with butter, onion, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a blender or food processor, puree the roasted vegetables with vegetable broth and heavy cream or half-and-half until smooth.
4. Stir in maple syrup and adjust seasoning as needed.
5. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 45-50 minutes
Lentil and Root Vegetable Stew
Warm up with this comforting, plant-based stew that’s perfect for a chilly evening. This flavorful dish is packed with nutritious lentils and a medley of root vegetables.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened (5 minutes).
2. Add carrots, potatoes, and sweet potato. Cook for an additional 5 minutes.
3. Stir in lentils, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Thai-Inspired Coconut Root Veg Soup
This creamy and comforting soup is a delicious twist on traditional Thai flavors, featuring the natural sweetness of root vegetables and the richness of coconut milk. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large sweet potato, peeled and diced
– 1 large carrot, peeled and sliced
– 2 cloves garlic, minced
– 1/4 cup grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the garlic and ginger in a little water until fragrant.
2. Add the diced potatoes, sweet potato, and carrot. Cook for 5 minutes or until they start to soften.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until the vegetables are tender.
5. Season with fish sauce (if using), salt, and pepper.
6. Garnish with fresh cilantro leaves.
7. Serve hot.
Cooking Time: 25-30 minutes
Roasted Garlic and Parsnip Bisque
Roasted Garlic and Parsnip Bisque Recipe
A rich and creamy soup that combines the earthy sweetness of roasted garlic with the nutty flavor of parsnips, perfect for a chilly evening.
Ingredients:
– 2 large parsnips, peeled and cubed
– 3-4 cloves of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the parsnip cubes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, or until tender.
3. In a large pot, sauté the diced onion in a little bit of olive oil until softened.
4. Add the roasted parsnips, garlic cloves, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
6. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 45-50 minutes
Autumn Harvest Root Vegetable Soup
As the seasons change, warm up with this hearty and comforting soup that celebrates the flavors of autumn. This recipe brings together a medley of root vegetables to create a deliciously rich and satisfying bowl.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium turnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots, parsnips, turnips, and sweet potato; cook for an additional 10 minutes or until the vegetables are tender.
4. Pour in broth, diced tomatoes, and thyme; season with salt and pepper to taste.
5. Simmer soup for 20-25 minutes or until heated through.
Cooking Time: 35-40 minutes
Moroccan-Spiced Root Veg Soup
Warm up with this aromatic and comforting soup, infused with the bold flavors of Morocco. This hearty recipe is perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, and cinnamon. Cook for an additional minute.
3. Add the chopped carrots, sweet potato, and parsnip. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 25 minutes
Rosemary-Infused Turnip and Carrot Soup
Warm up with this comforting and aromatic soup that combines the earthy sweetness of turnips and carrots with the piney freshness of rosemary. Perfect for a cozy night in.
Ingredients:
– 2 medium turnips, peeled and chopped
– 4 medium carrots, peeled and chopped
– 3 sprigs fresh rosemary
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped turnips and carrots, rosemary sprigs, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Remove the rosemary sprigs and blend the soup until smooth.
4. Taste and adjust the seasoning as needed.
5. If desired, stir in the heavy cream to add a creamy touch.
Cooking Time: 30-40 minutes
Chunky Beef and Root Vegetable Soup
Warm up with a comforting bowl of chunky goodness! This recipe combines tender beef, root vegetables, and aromatic spices to create a satisfying soup that’s perfect for a chilly evening.
Ingredients:
– 1 pound beef chuck, cut into 1-inch cubes
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef cubes over medium-high heat until browned on all sides.
2. Add the chopped onion, carrots, potatoes, bell pepper, garlic, and thyme. Cook until the vegetables are tender, about 10 minutes.
3. Pour in the beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 1 hour or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 2 hours (including browning time)
Velvety Pumpkin and Sweet Potato Soup
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Heavy cream or coconut cream (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the pumpkin and sweet potatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Season with salt and pepper to taste. If desired, stir in heavy cream or coconut cream for added richness.
5. Serve warm, garnished with chopped fresh herbs or croutons if desired.
Cooking time: 30 minutes
Servings: 6-8
Winter Squash and Root Veg Minestrone
Winter Squash and Root Veg Minestrone
As winter’s chill sets in, warm up with this hearty minestrone packed with roasted squash and root vegetables. This comforting soup is a perfect remedy for a cold day.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 2 cloves of garlic, minced
– 1 onion, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash, carrots, parsnips, garlic, and onion with 2 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until tender.
4. In a large pot, combine roasted vegetables, vegetable broth, diced tomatoes, and thyme.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Summary
Get cozy with these 20 hearty root vegetable soup recipes perfect for chilly nights. From creamy parsnip and carrot to spiced sweet potato and turnip, there’s a recipe to suit every taste. Try adding smoky bacon or roasted garlic for added depth of flavor. For a comforting bowl, opt for chunky beef and root vegetables or velvety pumpkin and sweet potato. Whatever your mood, these soups are sure to warm your heart and fill your belly.