Happy Monday!
I feel like after Friday’s super decadent chocolate kahlua pie business, you might be in the mood for something just a taaaaaaaad healthier today. I love making light veggie soups like this when I am feeling under the weather or stressed. As much as I love creaming butter and sugar, chopping vegetables is almost like therapy for me. A lot of the time I listen to classical music on Pandora while I chop, a habit I picked up in culinary school when one of my chef instructors would blast it while we worked. It annoyed me at the time {classical music? really?} but now I just love it. It’s so soothing…just like this vegetable soup.
I know we all love roasting root vegetables in the fall — it’s just so cozy, right? This soup is a really nice variation. It’s creamy from the added coconut milk, has a touch of sweetness from some maple syrup, and just a touch of spice from poblano chilies and cayenne.
Oh, did I mention it’s vegan, too? Yup.
You start with a big blend of root veggies. My absolute favorites for this soup are sweet potatoes, rutabagas, parsnips and carrots. You could really use whatever you like though. I also added a poblano pepper because I am obsessed with them.
You roast the veggies until extra soft, toasty and caramelized around the edges. It’s 10:30 at night as I type this and I’m getting hungry again just thinking about them!
After roasting the veggies, the actual soup creation couldn’t be easier.
All you do is dump everything right in a blender and whirl away!
No need to stand over the stove for this one… I love it because it’s easy and fast, yet tastes like it took hours to prepare. That’s the secret of all great meals, right?
Serve with big hunks of chewy French bread for the perfect cozy fall meal! Oh, and didn’t you know? Vegetable soup means extra dessert. Perhaps a little grumpy ginger cake? It just seems like the right thing to do.
Roasted Root Vegetable Bisque
serves 4-6
Ingredients:
1 large sweet potato, peeled and chopped into 1″ dice
1 parsnip, peeled and diced
1 rutabaga, peeled and chopped into 1″ dice
2 carrots, peeled and diced
1 poblano chili, seeded and chopped into 1″ strips
1 cup coconut milk
1 quart (4 cups) vegetable stock
1 1/2 tsp salt
1/4 tsp fresh minced rosemary
1/4 tsp cayenne pepper
1 tbsp pure maple syrup
1 tsp fresh minced thyme
Directions:
Preheat oven to 400 degrees.
Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
Place both cookie sheets in the oven and roast veggies until tender — about 35 minutes. The sheet with the carrots may be done first; be sure to check periodically.
When all veggies have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe!
When the soup is smooth, serve immediately or pour into a large pot and re-heat on the stove briefly. Season with additional salt to taste.
Time:
~45 minutes
Averie @ Averie Cooks
October 8, 2012 at 3:40 amI made some roasted veggie & coconut milk soup last week! I agree – after you roast the veggies, just blending them up is the easy part. And I love how creamy coconut milk makes everything! This looks great, Jenna!
Michelle @ Eat Move Balance
October 8, 2012 at 3:47 amHmmm . . . I’ve never had (or bought) a rutabaga. I wonder what it’s like. Maybe it’s time to try something new!
Angela @ Happy Fit Mama
October 8, 2012 at 5:12 amThis is perfect for the cool fall days that are here to stay. Roasting veggies brings out such a wonderful taste. Can’t wait to try this!
Kitchen Mommy
October 8, 2012 at 5:21 amI’m all over this! I made a similar Sweet Potato Cauliflower soup a couple weeks ago that was a major hit, so I’m eager to try another pureed veggie soup.
Molly @ RDexposed
October 8, 2012 at 5:22 amI’ve already been making root soups a plenty but none with rutabagas (fun to say) nor poblanos!
Lesley
October 8, 2012 at 5:47 amSounds like the perfect cold weather meal. Thanks!
Abby@ Totes Delish
October 8, 2012 at 6:02 amSO glad I just bought root veggies, this will be perfect for them! Hope you are having a wonderful time on your book tour!
Liz @ Tip Top Shape
October 8, 2012 at 6:19 amLooks fantastic!! I love soups like this for fall/winter.
Karen
October 8, 2012 at 6:23 amLooks delicious!
Just wanted to tell you that I read your book while on vacation in France (most of it while I was stuck in the airport due to a 23 hour flight delay) and thought it was great! It definitely helped pass the time in the airport.
Thank you for reminding me that I should never take my family for granted.
Karen
October 8, 2012 at 6:25 amLooks delicious!
I also just wanted to say that I read your book while on vacation in France, most of it while stuck in the airport due to a very long flight delay, and I thought it was great! It definitely helped ease the pain of being in an airport.
Thank you for reminding me that I should never take my family for granted.
Heather @ Heather's Dish
October 8, 2012 at 6:41 ami’m kind of obsessed with the fact that you added that maple syrup – sounds incredible!
Megan @ whatmegansmaking
October 8, 2012 at 7:01 amThis looks so good! I’ve made a carrot parsnip soup quite a few times that I absolutely love, but maybe next time I’ll throw in some extra root veggies! 🙂
JulieD
October 8, 2012 at 7:12 amLooks awesome, Jenna! I have been in the soup mood lately!! 🙂
Angela @ Eat Spin Run Repeat
October 8, 2012 at 7:37 amOoh cozy indeed! I love roasted root veggies in all forms (soups, stews, or just straight out of the oven!) and have certainly been getting my fill lately! At the moment my all-time fave is butternut squash, but I think I need to get back into those ones that I often forget – rutabagas, turnips, etc. This looks great!
Dara @how_to_eat
October 8, 2012 at 7:37 amRight now in my fridge is a squash, turnip, parsnip, and carrots. With a can of coconut milk in the cupboard…i know what I’m making!
luv what you do
October 8, 2012 at 7:37 amThis reminds me of my favorite CSA soup…I use whatever veggies I have in the house but I have never tried Rutabega. The soup looks amazing and I like the idea of adding in some pepper for heat.
rebecca
October 8, 2012 at 7:40 amwonderful soup great for fall
Dixya @ Food, Pleasure and Health
October 8, 2012 at 7:43 amI am so ready for soups. I love throwing whatever veggies I have available usually but roasting them is a great idea to bring out more flavor.. i love how therapeutic your soup looks..gonna have to try them soon!
Carrie @ Kiss My Whisk
October 8, 2012 at 7:48 amThis soup looks delicious and perfect for Fall!
Beth
October 8, 2012 at 8:04 amI love pureed vegetable soups. They just seem to go perfectly hand in hand with the fall weather. The addition of coconut milk and a poblano chili to this recipe looks delicious. This is another of my favorite pureed veggie soups for fall: http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html , and it’s also vegan. The ginger (much like the chili in your soup) just warms you right up! Thanks for the recipe.
allie@sweetpotatobites
October 8, 2012 at 8:12 ami love root vegetable soups – i have never used coconut milk in them before so i’ll definitely give this receipe a try!
Amy
October 8, 2012 at 8:22 amHey Jenna– I am not the biggest fan of coconut milk. Can you suggest a substitution? Cream? Whole milk? Thanks!
jenna
October 8, 2012 at 8:22 amI would use whole milk — however, you really cannot taste the coconut milk in this soup. it’s very subtle 🙂
Caroline L.
October 8, 2012 at 8:22 amI’m sick right now and all I want to do is slurp down a big bowl of this. Is that too much to ask for?
erin @WELLinLA
October 8, 2012 at 9:04 amI love making butternut squash soup, but I rarely think about adding other veggies to it, too. Thanks for the great direction for my next batch of soup! Also – thoughts on freezing this? Or do I simply need to make more friends and share a big batch? : -)
Jamie
October 8, 2012 at 9:24 amJenna, your timing couldn’t be more perfect.
I literally came to your website to find a recipe for soup to use all the squash I recently picked up for the Farmer’s Market. Not to mention that I am seriously listening to Pandora, and a classical song just came on my playlist.
It’s cold and dreary here in Minnesota. Let the soup-making-classical-music-listening day commence! :o)
Linda @ My Foodgasm Journal
October 8, 2012 at 9:32 amI’m so into this – I love roasted veggies, so I’m definitely in!
Megan @ Megan's Miles
October 8, 2012 at 9:55 amI love roasted veggies and I love soup, so this sounds absolutely perfect! I recently purchased an immersion blender and am kinda obsessed with blending anything and everything, so this is right up my alley! I will definitely make this in the very near future.
Dana @ Conscious Kitchen Blog
October 8, 2012 at 10:01 amI want this for lunch right now, followed by a cup of tea, a blanket and a good book. Looks so delicious!
Em @ Yep. I Ate That.
October 8, 2012 at 10:06 amI am DEFINITELY going to make this soon. Perfect for the colder weather. Roasting vegetables before making a soup always adds tons of flavors.
Kristin @ FoodFash
October 8, 2012 at 10:11 amAmazing! I’ll be in dire need of some root veggies when I return home from this work trip.
Suzanne de Cornelia
October 8, 2012 at 10:23 amWow, looks and sounds delicious…
Alexandra @ Alexandra in Moscow
October 8, 2012 at 10:42 amThis sounds so delicious, comforting, and fresh! I will have to try in when I return to the US this winter!
Julia (the roasted root)
October 8, 2012 at 10:45 amWoop woop! Roasted Roots! I love it! Yeeeeeeah! I’m with you, Jenna…playing some great relaxing music, cracking open a great bottle of wine (or beer) and preparing a healthy delicious soup is definitely therapeutic and your body LOVES you for it. Awesome soup and thanks for another good one!
Kari@Loaves and Dishes
October 8, 2012 at 1:47 pmI love that you added poblanos to the already delicious veggies.
Lindsay @ Nourish
October 8, 2012 at 2:43 pmPerfect fall soup! I just got a gluten free baguette that I’m going to have to save to dip in this!
Maria
October 8, 2012 at 3:49 pmI want this for dinner!
Tracy
October 8, 2012 at 5:02 pmYum yum. I will definitely be making this once it gets cold out. Was great meeting you this past weekend at Taste of Atlanta…even though i didnt have a book for you to sign. I should have just let you sign my Nook!! Oh well. 🙂
jenna
October 8, 2012 at 5:12 pmI would have ruined that pretty purple nook 😉 It was so great to meet you, too! Thank you so much for coming out!!
Emily @ Life on Food
October 8, 2012 at 5:02 pmI think I would have jumped into that pile of veggies right after roasting.
em @ simplypresent
October 8, 2012 at 5:40 pmWhat a yummy fall recipe – it is officially soup season.
Could you adapt this recipe for a slow-cooker?
Stephanie
October 8, 2012 at 6:15 pmMy veggies are roasting as we speak! This recipe looks amazing. I am also dying to know where your bowls are from! Those are beautiful.
Stephanie
Joy
October 8, 2012 at 6:21 pmI just want to take that piece of bread, dip it in the soup and shove it in my mouth!
Sara Nickel
October 8, 2012 at 6:36 pmWhat a gorgeous looking soup! I recently had a fall veggie risotto that used coconut milk and it was love at first bite. I think this will be in my lunch box in the very near future.
Amanda @ Once Upon a Recipe
October 8, 2012 at 8:49 pmThat is some luscious looking soup! I foresee this happening in my kitchen one day this Fall. We’re supposed to get snow here this week – eek!
Carissa
October 9, 2012 at 7:52 amThis looks so perfect for all these chilly fall evenings. And amen to the dessert! Soup always means dessert is coming up!
alexandra @ sweet betweens [blog]
October 9, 2012 at 8:21 amthis is the perfect way for us to use up our rutabaga that’s been appearing in our weekly CSA boxes that I’ve been otherwise intimidated to tackle. never. ever. ever have I eaten a rutabaga before! eep!
Michelle
October 9, 2012 at 8:54 amClassical music and vegetable soup are definitely a great combination!
Kate
October 9, 2012 at 4:05 pmCongrats on the mention of your book on glamour.com!
amy walters, aDESIGNdock
October 10, 2012 at 6:44 amMmm…yes please.
Annie L.
October 12, 2012 at 8:25 amI made this last night, added some roasted leeks, used buttercup squash instead of sweet potato and it turned out great! Thanks for the idea!!
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Alison
October 14, 2012 at 1:28 pmThis was delicious! My husband raved. Doubled the recipe, did not double the cayenne, soup still had a nice kick to it. Thanks, we’ll be making this again for sure!
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Erin
October 18, 2012 at 8:29 amI used carrots, onion, garlic, butternut squash, and celery root (a CSA “what the heck do I do with this?!?!” item). I added some rotisserie chicken for protein. Holy schmoley, this soup is AMAZING. And so easy. Thanks Jenna – this will be going into my regular rotation.
McSteamy
October 23, 2012 at 7:03 am[…] part usually only happens once a week or so. This week I made a big batch of Jenna’s roasted root vegetable soup, but I used butternut squash instead of sweet potatoes. First we eat it as is. Leftovers are […]
Kayla Retich
October 24, 2012 at 11:58 amI found your blog doing a recipe search and came across this root veg soup. I got my farm fresh box today and it had some root veg. in it not all you have but some and some others. Anyway it taste lovely. Thanks. Do you think it would be ok to let it sit in the crockpot on low?
jenna
October 24, 2012 at 8:51 pmI do think it would be fine to sit in the crock pot on low 🙂
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January 13, 2013 at 1:35 pmMade this today. Instant hit!
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Alisa
February 14, 2014 at 6:10 pmDoes this freeze well? Thanks.
Laura
September 30, 2014 at 12:14 pmI made this soup last night with the leftover root vegetables I had. This soup was so good I felt like I could eat the whole pot. I can’t wait to try the other recipes listed on this site.
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Pam
November 25, 2014 at 8:38 pmThis is exactly what I was looking for. I just need to buy some poblanos. Will make tomorrow and report back.
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December 30, 2014 at 3:57 pm[…] most of the day shoveling while I painted trim stopping briefly for a bowl of roasted root vegetable bisque and then… back to the to-do list! This entry was posted in food, winter, yarn […]
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