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Creamy pumpkin vegetable soup served
Nutritious creamy vegetable soup with pumpkin and coconut milk

Hearty Roasted Vegetable Soup with Turmeric

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Good cream soup secret isn't cream, but concentrating ingredients' own flavors. In this recipe veggies first sear in fat bringing out sweet notes, then ginger/turmeric earthy warmth complements. Result is silky warming soup best friend for cool days.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large soup pot
  • Immersion blender
  • Grater

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Cut veggies (squash, carrot, celery) into 1-inch cubes. Chop onion fine.

Tip: No need for pretty cuts, will be blended, but uniform size matters for cooking time.
2 ✓

Heat oil in pot, sauté onion translucent. Add grated garlic, grated ginger, turmeric. Stir 1 min until fragrant.

Tip: Turmeric/ginger flavors fat soluble, much more intense than dropped in water.
3 ✓

Toss in veggies, coat in spiced oil a few minutes.

Tip: Step deepens flavors.
4 ✓

Pour in broth. Boil, lower flame, simmer covered 20-25 mins until all butter soft.

Tip: Check carrot with fork – softens slowest.
5 ✓

Remove from heat. Blend completely smooth with immersion blender.

Tip: Watch hot splashes! Keep blender under liquid.
6 ✓

Stir in coconut milk, warm back to boil (don't boil long). Season salt/pepper.

Tip: Coconut milk gives final creamy texture and softens ginger heat.
7 ✓

Serve sprinkled with fresh parsley.

Tip: Few drops lemon juice in plate 'lifts' flavors.

Recipe FAQ

Why sear veggies before soup?
Boiling (in water) only softens, searing (in oil) creates new flavors (Maillard reaction). This gives soup 'body'.

Ingredients

  • 14 oz Squash, peeled
  • 2 medium Carrots
  • 2 stalks Celery
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 0.75 cup Coconut Milk (canned)
  • 4 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 inch Fresh Ginger
  • 1 tsp Ground Turmeric
  • 1 tsp Salt
  • 0.5 tsp White Pepper
  • 1 bunch Fresh Parsley