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Autumn Root Vegetable Soup

This vibrant soup combines seasonal root vegetables such as beets, carrots, and parsnips, simmered until tender and blended into a smooth, hearty purée. It has a velvety texture with a rich, earthy flavor, and is finished with a splash of spice and bright herbs for a comforting, rustic appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large beets peeled and chopped
  • 3 carrots carrots peeled and chopped
  • 2 parsnips parsnips peeled and chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth or chicken broth for extra flavor
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • fresh herbs for garnish such as parsley or thyme

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes. The house should fill with a savory aroma.
  2. Add the chopped beets, carrots, and parsnips to the pot. Stir well, letting the vegetables cook for another 5-7 minutes until they begin to soften and release their earthy scents.
  3. Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Raise the heat to bring the mixture to a gentle boil.
  4. Stir in the ground cumin and smoked paprika, then season with salt and pepper to taste. Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes until all vegetables are tender and easily pierced with a fork.
  5. Use an immersion blender directly in the pot, blending the soup until completely smooth and velvety. Alternatively, carefully transfer the hot mixture into a blender in batches and purée until smooth, then return to the pot.
  6. Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed. If the soup feels thick, stir in a bit more broth or warm water until you reach your desired consistency.
  7. Ladle the hot, smooth soup into bowls, then garnish with fresh herbs for a burst of color and freshness. Serve immediately with crusty bread if desired.

Notes

For a creamier texture, swirl in a splash of coconut milk or drizzle with a bit of olive oil. Leftovers keep well refrigerated for up to 3 days. Feel free to adjust the spice levels or add a splash of apple cider vinegar for brightness.