Creamy Root Vegetable Soup – Connoisseurus Veg

20 de February de 2026

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This creamy root vegetable soup is made with a sweet-and-savory mixture of carrots, parsnips, fennel, candy potato, and rutabaga, plus flavorful herbs and a splash of coconut milk. It’s comforting, nourishing, and simple to make — simply what you want on a chilly day!

White wooden surface set with pot and bowl of Root Vegetable Soup.

Root veggies are the underappreciated heroes of late winter, if you happen to ask me! Throughout fall and early winter, I’m all about squash, particularly in soups. Butternut squash soup, acorn squash soup, kabocha squash soup… I’m there for all of them. However by this level within the season, the squash bins on the retailer are fairly picked over. And that’s after I flip to good outdated, trusty root greens.

Soar to:

Okay, hear me out: root greens aren’t as horny or attractive as squash. (Sure, I simply referred to as squash horny.) However they’re simply as scrumptious and hearty, and so they make an equally wonderful batch of soup. Plus, not like most squash, they’re sufficiently small to combine and match — which suggests extra selection, extra taste, and a way more thrilling (and perhaps even horny??) soup.

For this root vegetable soup, we’re combining a number of favorites. If you happen to beloved my candy potato soup, fennel soup, carrot soup, and parsnip soup, you’re in luck, as a result of they’re all right here. I additionally added rutabaga, an underrated favourite that deserves far more love. Every thing will get simmered with contemporary herbs and coconut milk for a soup that’s easy to make, deeply comforting, and excellent for chilly days.

Elements You will Want

Beneath you may discover a listing of elements on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the put up to see the total recipe, together with the quantity of every ingredient.

Olive oil. You are welcome to swap this out with one other impartial high-heat oil if you would like.
Onion.
Carrots.
Parsnips. These are often not removed from the carrots on the retailer. They give the impression of being fairly a bit like carrots, too, however they’re paler (virtually white) and bigger. They’ve a candy, herby taste.
Fennel. Search for massive white bulbs with wispy inexperienced fronds. You will solely want the bulb for this recipe (although the fronds make a pleasant garnish). The feel is near celery, however you may discover it has a touch of licorice taste.
Garlic.
White wine. Use a dry selection like sauvignon blanc or chardonnay. Additionally take into account that not all wines are vegan, so verify with Barnivore before you purchase.
Candy potato. You’ll be able to actually use any sort of candy potato, however I prefer to go together with an orange or pink one.
Rutabaga. One of the underrated root veggies if you happen to ask me! Search for massive white bulbs with a little bit of purple on the surface. It is on the starchy aspect with a gentle style and a pleasant steadiness of bitter and candy.
Recent rosemary.
Dried thyme.
Brown sugar. Use natural brown sugar, since typical brown sugar is commonly processed utilizing animal bone char.
Nutmeg.
Coconut milk. Ideally use full-fat coconut milk, from a can. Mild coconut milk will work if you wish to decrease the fats and calorie content material, though the soup can have much less richness. I do not advocate utilizing coconut milk in cartons, which is closely watered down.
Salt and pepper.

How It is Made

Beneath is an in depth picture tutorial on learn how to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Diced root vegetables and onions cooking in a pot.

Step 1: Prepare dinner the greens. Warmth your oil in a big pot, then add diced onion, carrots, parsnip, and fennel. Prepare dinner the combination for about 10 minutes to melt all the things up, ensuring to provide it an occasional stir. Add minced garlic and cook dinner the combination for an additional minute.

White wine being poured into a pot of diced root vegetables.

Step 2: Cut back the wine. Add the wine to the pot and warmth it to a simmer. Permit it to proceed simmering for a couple of minutes, till the amount goes down by about half.

Root vegetables and herbs simmering in a pot of broth.

Step 3: Simmer. Now add your broth, diced candy potato, rutabaga, rosemary, and thyme. Carry the soup to a boil then decrease the warmth and let it simmer till the greens are good and gentle.

Hand with immersion blender blending a pot of Root Vegetable Soup.

Step 4: Mix. Take the soup off of warmth, then take away the rosemary. Mix the combination till it is fully easy. You should use a hand blender, like I am doing within the picture, or fastidiously transfer it to a typical blender in batches.

Coconut milk being stirred into a pot of Root Vegetable Soup.

Step 5: End the soup. Stir within the brown sugar, nutmeg, and coconut milk. If the soup has cooled down an excessive amount of you possibly can warmth it again up at this level. Season it with some salt and pepper to style.

Tip: This soup could be very thick and wealthy! Be happy to skinny it with some extra broth or water if you happen to favor a thinner soup.

Bowl of Root Vegetable Soup with blue pot in the background.

Step 6: Serve. Ladle your root veggie soup into bowls, and if you would like, sprinkle it with some toppings. I really like a little bit contemporary parsley, pepitas, and a drizzle of coconut milk on mine. Need to make it a meal? This soup is nice with some vegan cornbread or vegetable focaccia.

Variations

Preserve it chunky. Skip mixing, or simply mix a portion of the soup if you would like it to have a little bit texture.
Curried root vegetable soup. Skip the rosemary and thyme, and as a substitute season your soup with some curry powder and/or garam masala.
Roasted root vegetable soup. Roast the carrots, parsnips, fennel, candy potato, and rutabaga at 400°F till tender and flippantly browned, then proceed with the recipe as written. This provides additional depth and caramelized taste.

Incessantly Requested Questions

Is that this recipe gluten-free?

Sure, the recipe consists of no gluten-containing elements.

Can I make this recipe with out wine?

Positive! Simply go away it out and skip step 2.

How ought to I retailer my leftovers and the way lengthy will they preserve?

Retailer leftover root veggie soup in an hermetic container within the fridge for as much as 4 days, or within the freezer for as much as 3 months.

Extra Winter Soups

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