Creamy Root Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety blend of roasted root vegetables—carrots, parsnips, sweet potato, and rutabaga—with coconut milk, herbs, and warm spices. Comforting and nourishing, perfect for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 2 medium carrots ((about 6 ounces / 1 cup), diced)
- 1 medium parsnip ((about 8 ounces / 1 1/2 cups), diced)
- 1 small fennel bulb ((about 6 ounces / 1 1/4 cups), diced)
- 4 garlic cloves, (minced)
- 1/4 cup dry white wine
- 5 cups vegetable broth
- 1 medium sweet potato ((about 14 ounces / 3 cups), peeled and diced)
- 1 medium rutabaga ((about 12 ounces / 3 cups), peeled and diced)
- 1 (6-inch) sprig fresh rosemary
- 1 teaspoon dried thyme
- 2 tablespoons organic brown sugar, (or to taste)
- 1/4 teaspoon nutmeg
- 1 cup full-fat coconut milk
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 724mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 961mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 724MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.