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Spiced Root Vegetable Soup
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Spiced Root Vegetable Soup

This hearty soup is packed with seasonal vegetables, including roasted sweet potatoes, rutabaga and carrots. Cumin, cinnamon, sage, ginger, onions and garlic makes it the most flavorful soup I've ever tasted. Top it with pepitas and roasted chickpeas for an added crunch and a protein boost. I like to keep a stash in the freezer for quick weeknight dinners. Nothing beats a warm bowl of soup on a cold autumn day!
Course Soup
Cuisine vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 cups sweet potatoes, diced
  • 1 cup rutabaga, diced
  • 1 cup carrots, diced
  • 1 cup chickpeas
  • 3 tablespoons olive oil
  • 1 cup yellow onions, diced
  • 2 large garlic cloves
  • 1 tablespoon grated fresh ginger
  • 2 1/2 cups vegetable broth, no salt added
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon cinnamon
  • 1 tablespoon fresh sage leaves (or 1 teaspoon dried)
  • 1 teaspoon fine grain sea salt
  • Pepper to taste
  • Pepita seeds for topping

Instructions

  • Preheat oven to 400F.
  • Dice your sweet potatoes, rutabaga and slice your carrots. Place on a baking sheet. On the same baking sheet, add your chickpeas. Try to keep them separated from the vegetables since they don't go in the food processor along with them after roasting. Drizzle with 2 teaspoons of olive oil.
  • Roast for 25-30 minutes until lightly golden.
  • Meanwhile, heat a skillet over medium heat. Add your onions, garlic and ginger with the remaining 1 teaspoon of oil. Cook for about 5 minutes until the onions are fragrant. Add your cumin, cinnamon and salt and cook for another 1-2 minutes.
  • Transfer to a food processor, along with your roasted vegetables, fresh sage and vegetable broth.
  • Blend all the ingredients together until smooth, about 1 minute. Add more vegetable broth if the soup is too thick for you. Add pepper or more salt to taste.
  • Before serving, you can heat it up in a saucepan over medium heat 2-3 minutes.Top with roasted chickpeas and pepita seeds.

Notes

You can leave the skin on the sweet potatoes.
Keep in the fridge in an airtight container.
The soup can be kept in the freezer, simply thaw overnight and reheat in the microwave or in a saucepan over medium heat.