Appetizers / Soups / Salads

Roasted Winter Root Vegetable Soup is for Soup.

Roasted Winter Root Vegetable Soup takes 20 minutes to prepare.

Roasted Winter Root Vegetable Soup takes 50 minutes to cook.

Roasted Winter Root Vegetable Soup makes 6 servings.

The ingredients for Roasted Winter Root Vegetable Soup are:

Carrot
Parsnips
Sweet potatoes
Butternut squash
Olive oil
Chicken stock
Cumin
Chili powder
Lime juice

Here is how you make Roasted Winter Root Vegetable Soup:

Cut veggies into 1" cubes. Sprinkle with oil, salt & pepper.Roast on a large baking pan for 25 to 35min, until soft & golden. Heat 5-6 cups of chicken stock in a saucepan. Add the roasted veggies. Pur?e until smooth with a "motorboat" or use a food processor. Continue to add stock until the right consistency is achieved. Add lime juice, cumin & chili powder for a mild but rich flavor. Garnish with bacon & cheese.Number of Servings: 6Recipe submitted by SparkPeople user JCMANUEL.

The nutritional information for Roasted Winter Root Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 176.0

• Total Fat: 7.2 g
• Cholesterol: 4.2 mg
• Sodium: 1,137.8 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 6.0 g
• Protein: 2.9 g

The dietary needs meet for Roasted Winter Root Vegetable Soup is Low Fat