Side Items

Roasted Root Vegetable Soup takes 15 minutes to prepare.

Roasted Root Vegetable Soup takes 45 minutes to cook.

Roasted Root Vegetable Soup makes 10 servings.

The ingredients for Roasted Root Vegetable Soup are:

6 large carrots
3 beets
1 turnip
1/4 tsp fresh ginger
3 tbsp olive oil
dash mustard powder
dash ground cloves
dash oregano
1/2 tbsp molasses
1 tsp brown sugar

Here is how you make Roasted Root Vegetable Soup:

Makes 10 servings.Preheat oven to 425 degrees.Prepare root vegetables: wash and peel carrots, cut carrots in half and then quarter each half, slice beets and turnip. Place veggies in on a sheet of aluminum foil. Add olive oil, dash of mustard powder, ground cloves, and oregano. Fold foil up around veggies and gently toss to get all veggies coated in oil. Place foil packet on a baking sheet, and roast veggies for 30 minutes, or until veggies are lightly brown around the edges and have released their juices.Remove veggies from oven and place into blender with vegetable broth, being careful to not over-fill the blender. Pur?e the soup, and pour into a saucepan. Heat the soup, adding the molasses and brown sugar. Number of Servings: 10Recipe submitted by SparkPeople user NFGLRYGRL.

The nutritional information for Roasted Root Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 78.1

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 433.9 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 2.2 g
• Protein: 0.9 g