Best 2 Winter Root Soup Recipes

**Indulge in a symphony of flavors with our enticing winter root soup recipes!**

As the chilly winds blow and the days grow shorter, warm your soul with a delightful selection of hearty and nutritious root vegetable soups. From the classic combination of carrots, parsnips, and turnips to the unique blend of sweet potatoes, leeks, and ginger, our soup recipes offer a kaleidoscope of flavors that will tantalize your taste buds. Discover the rich and earthy notes of roasted beets paired with creamy coconut milk, or embark on a culinary journey with our exotic Moroccan-spiced carrot and lentil soup. Each recipe is a culinary masterpiece, carefully crafted to provide a comforting and nourishing meal that will chase away the winter blues. Dive into the vibrant world of root vegetable soups and let your senses dance with joy!

Let's cook with our recipes!

WINTER ROOT VEGETABLE SOUP

Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

WINTER ROOT SOUP

Winter Root Soup image

This recipe comes from a cooking demonstration I attended in Garmisch, Germany. So easy! You can add your own topper like sour cream or fresh chopped chives and olive oil. When reheating, add a little cream or milk.

Provided by kim

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 sweet onion, chopped
1 russet potato, peeled and cubed
1 parsnip, peeled and cubed
1 sweet potato, peeled and cubed
1 yam, peeled and cubed
1 fennel bulb, trimmed and cubed
5 cups water, or as needed to cover
2 cubes chicken bouillon
½ cup heavy whipping cream
1 tablespoon salt, or to taste
1 tablespoon sour cream, divided

Steps:

Place onion, potato, parsnip, sweet potato, yam, and fennel cubes into a large saucepan and add water to cover. Bring to a boil and stir in chicken bouillon cubes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and reserve cooking broth.
Place vegetables and 1 cup of reserved broth into a blender, cover, and blend until smooth. Pour in cream and add salt to the soup. Pulse several times to combine. If soup is too thick, blend in more broth. Serve in bowls topped with a small dollop of sour cream.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 46.4 g, Cholesterol 28.4 mg, Fat 8.3 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 5 g, Sodium 1619.2 mg, Sugar 4.6 g

Tips:

Choose the right vegetables: Use a variety of root vegetables, such as carrots, parsnips, turnips, and potatoes. You can also add other vegetables, such as celery, onions, and leeks.
Roast the vegetables: Roasting the vegetables before adding them to the soup brings out their natural sweetness and flavor.
Use a good quality broth: A flavorful broth is the base of a great soup. Use a homemade broth if you have it, or use a store-bought broth that is low in sodium.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a splash of acid, such as lemon juice or vinegar, to brighten the flavors.
Serve the soup hot: Winter root soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Winter root soup is a delicious and nutritious way to warm up on a cold day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy.