Ingredients
Directions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Spread the carrots, parsnips, and butternut squash out evenly on the baking sheet.
Bake for 35–40 minutes or until tender.
Meanwhile, heat a stovetop pan over medium-high heat. Add the red pepper, onion and ginger. Cook 3–4 minutes or until the onions are translucent. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic and cook for another minute. Remove from the heat and set aside.
Make the soup in two batches: Once the carrot, parsnip, squash and pepper mixture is finished cooking half of the root veggies to a blender along with half of the onion, ginger and garlic mixture and 2–3 cups of the vegetable broth.
Blend on low then high speed until mixture is creamy. Transfer to a large stockpot.
Do the same with the second batch of veggies and the remaining. If the soup is still thick add more vegetable broth until you reach the desired consistency.
Heat the soup on low to keep it warm until ready to serve.
Divide the soup between bowls and top with chopped basil, if desired.
Chef's Notes
Substitutions
Awesome substitutions for parsnip include any root veggie like rutabaga, kohlrabi, turnips, celeriac root, or more carrots!
More additions
For the topping you can use vegan sour cream, cashew cream, basil, leafy greens (mix them into the soup), nuts or seeds. Lots of options here!
Prep Ahead
Roast the root vegetables ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Spread the carrots, parsnips, and butternut squash out evenly on the baking sheet.
Bake for 35–40 minutes or until tender.
Meanwhile, heat a stovetop pan over medium-high heat. Add the red pepper, onion and ginger. Cook 3–4 minutes or until the onions are translucent. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic and cook for another minute. Remove from the heat and set aside.
Make the soup in two batches: Once the carrot, parsnip, squash and pepper mixture is finished cooking half of the root veggies to a blender along with half of the onion, ginger and garlic mixture and 2–3 cups of the vegetable broth.
Blend on low then high speed until mixture is creamy. Transfer to a large stockpot.
Do the same with the second batch of veggies and the remaining. If the soup is still thick add more vegetable broth until you reach the desired consistency.
Heat the soup on low to keep it warm until ready to serve.
Divide the soup between bowls and top with chopped basil, if desired.
