Ingredients
- 3 carrots, chopped
- 2 medium potatoes, chopped
- 1 small head cauliflower, chopped
- 1 onion, chopped
- 4 garlic cloves, whole
- 2–3 tbsp olive oil
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme or rosemary (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Place chopped carrots, potatoes, cauliflower, onion, and whole garlic cloves on a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and herbs (if using), and toss to coat.
- Roast for 30–35 minutes until vegetables are golden and tender.
- Transfer roasted veggies to a blender or pot, add broth, and blend until smooth.
- Stir in cream or coconut milk if using, and adjust seasoning to taste.
- Serve hot, optionally garnished with herbs, croutons, or a swirl of cream.
Notes
- Use frozen vegetables if needed—roast from frozen without thawing.
- For a vegan version, use vegetable broth and coconut milk or skip cream altogether.
- Add spinach or herbs before blending for extra nutrition and flavor.
- Smoked paprika or cumin can enhance the flavor for a smoky twist.
- The soup thickens in the fridge—add broth or water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
