Roasted Spiced Vegetable Soup Recipe

I absolutely love this Roasted Spiced Vegetable Soup Recipe because it’s a cozy hug in a bowl—the veggies get roasted to bring out their natural sweetness, then they’re blended with fragrant spices that add just the right amount of warmth without overwhelming the fresh flavors. When I first tried this, I was amazed at how roasting transformed simple root vegetables and peppers into something rich and comforting that feels like a special treat on chilly evenings.

You’ll find that this roasted spiced vegetable soup recipe works perfectly as an easy weeknight dinner or a make-ahead lunch to warm you up anytime. Plus, it’s packed with wholesome ingredients and vibrant spices that make it both nourishing and satisfying—my family goes crazy for it, especially when I pair it with crusty bread or a fresh green salad.

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Ingredients You’ll Need

Each ingredient in this roasted spiced vegetable soup recipe plays a key role—from the sweetness of the root vegetables to the aromatic warm spices that pull everything together. I recommend grabbing fresh, firm vegetables for the best roasting results, and don’t skip on the spices—they add so much character!

• Vegetable Stock: Choose a good-quality stock or homemade for rich flavor; it’s the base that carries the soup.
• Sweet Potato: Adds creaminess and natural sweetness—peeling helps everything blend smoothly.
• Carrots: Their sweetness balances the spices beautifully.
• Parsnips: Bring earthy undertones and enhance the soup’s texture.
• Red Peppers: Add a subtle smoky flavor when roasted; core and chop into large chunks so they roast evenly.
• White Onions: Bring depth and a bit of natural tang once roasted.
• Garlic: Roasting it in the skins mellows the sharpness and adds a sweet, buttery note.
• Olive Oil: Helps roast the veggies perfectly and adds fruity richness.
• Salt: Essential for balancing the flavors—start with the amount given and add more to taste.
• Cumin: Brings warmth and earthiness that’s classic in spiced vegetable dishes.
• Ground Coriander: Adds a slight citrusy brightness that enlivens the soup.
• Turmeric: Gives that gorgeous golden color and subtle warmth.
• Black Pepper: Freshly cracked works best to bring a little heat and complexity.

Variations

While I adore the original combo, you can easily play around with this roasted spiced vegetable soup recipe to suit your mood or pantry. I often tweak the spices or swap veggies depending on what’s in season or what I have on hand.

• Add Heat: When I want a little kick, I throw in some chili powder or a dash of cayenne—I love how it balances the sweetness.
• Make it Creamier: Sometimes I blend in a dollop of coconut milk or cream for extra richness, which my kids enjoy.
• Use Different Vegetables: I’ve swapped parsnips for turnips or added a handful of kale stirred in after blending for some green goodness.
• Make it Vegan: Be sure to use vegetable stock and skip any dairy additions for a fully plant-based meal.

How to Make Roasted Spiced Vegetable Soup Recipe

Step 1: Prep and Roast the Vegetables for Maximum Flavor

Start by preheating your oven to 200°C (about 390°F). While it warms up, peel and dice your sweet potato, carrots, and parsnips into small, even chunks so they cook consistently with the larger pieces of peppers and onion. Toss all the veggies and whole garlic cloves in a generous drizzle of olive oil, then mix in the salt and warm spices—cumin, coriander, turmeric, and black pepper. Spread everything out on a large baking tray in a single layer; crowding them can cause steaming instead of roasting, which means less flavor.

Pop the tray in the oven and roast for 25 to 30 minutes, flipping everything halfway through. Keep an eye on the garlic and peppers—if any pieces are charring too fast, turn them slightly to prevent burning. You want a light char and tenderness, which really unlocks those deep, roasted flavors.

Step 2: Blend the Soup to Silky Perfection

Once the veggies are perfectly roasted, squeeze the softened garlic out of their skins—you’ll be amazed at how sweet and mellow it tastes now. Transfer all the roasted veggies and garlic into a large pot. Pour a little boiling water onto the hot tray and use a spatula to scrape up all those tasty browned bits—they’re full of flavor and belong in your soup. Add this liquid to the pot.

Pour in about 5 cups (1.25 liters) of vegetable stock, then bring everything to a simmer with the lid on for 15 minutes. This helps the flavors marry and ensures everything is tender enough to blend smoothly. Then, use a hand blender to blitz the soup until silky. Add more stock if you like a thinner consistency, and taste to adjust the seasoning—don’t be shy with salt and pepper here!

How to Serve Roasted Spiced Vegetable Soup Recipe

Garnishes

I love topping this soup with a drizzle of good-quality olive oil and a sprinkle of fresh chopped parsley for a pop of freshness. Sometimes I add a dollop of Greek yogurt or coconut cream for creaminess that balances the spices beautifully. Toasted pumpkin seeds or a handful of crispy croutons add the perfect crunch and extra texture. It’s those little touches that make eating this soup feel extra cozy.

Side Dishes

My go-to sides are always crusty sourdough bread or warm garlic naan—both soak up the soup wonderfully. When I want a lighter meal, I pair this soup with a crisp green salad tossed in lemon vinaigrette, which cuts through the richness and adds brightness. For a heartier option, roasted chickpea snacks or a simple grilled cheese sandwich are crowd-pleasers.

Creative Ways to Present

For special occasions, I serve the soup in individual bread bowls made from hollowed-out sourdough rolls, which always sparks conversation around the table. Another fun idea I discovered is swirling in a colorful pesto or chili oil to create pretty patterns on top—makes it look restaurant-worthy with minimal effort. Garnishing with edible flowers or microgreens also adds a delicate visual touch when entertaining guests.

Make Ahead and Storage

Storing Leftovers

I usually cool my soup completely before transferring it to airtight containers and storing it in the fridge. It stays fresh for about three days, and the flavors actually deepen overnight, making leftovers even more delicious. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.

Freezing

This roasted spiced vegetable soup recipe freezes really well. I portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge and reheat slowly on the stove—if it’s too thick after reheating, just add a splash of stock or water to loosen it back up.

Reheating

Gently reheat the soup on medium-low heat, stirring every few minutes to help it heat evenly and maintain its creamy texture. Avoid boiling as it can change the flavor and thicken the soup too much. Adding a little extra stock or water during reheating makes sure it’s perfectly smooth and ready to enjoy.

FAQs

Final Thoughts

This roasted spiced vegetable soup recipe has become one of my kitchen staples, especially when I want something both comforting and nourishing that doesn’t require hours of prep. I love how the roasting step transforms each ingredient, creating layers of flavor that make it feel like a special meal even on the busiest days. I really encourage you to give this recipe a try—you’ll enjoy how easy it is to make and how quickly it wins over everyone at the table.

Roasted Spiced Vegetable Soup Recipe

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• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Roasting
• Cuisine: International
• Diet: Vegetarian

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Description

A hearty and flavorful roasted vegetable soup featuring sweet potatoes, carrots, parsnips, peppers, onions, and garlic, all roasted with warm spices and blended to a smooth, comforting consistency. This soup is perfect for a nourishing meal with intense, caramelized vegetable flavors.

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Ingredients

Vegetables

• 1 large Sweet Potato, peeled and diced into small chunks (approx 1lb/500g)
• 4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
• 2 medium Parsnips, diced into small chunks (approx 5oz/150g)
• 2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before coring)
• 2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeling)
• 4 cloves Garlic, kept in skins

Spices and Seasonings

• 3/4 tsp Salt, plus more to taste
• 3/4 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Turmeric
• 1/4 tsp Black Pepper, plus more to taste

Other Ingredients

• 3 tbsp Olive Oil
• 6 cups / 1.5 litres Vegetable Stock, or as needed

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Instructions

1. Preheat the Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the vegetables.
2. Prepare and Roast the Vegetables: On a large baking tray, spread out the diced sweet potato, carrots, parsnips, red peppers, quartered onions, and garlic cloves in their skins. Drizzle with 3 tablespoons of olive oil and sprinkle with 3/4 teaspoon salt, 3/4 teaspoon cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon black pepper. Toss everything together to coat evenly. Ensure root vegetables are diced small to ensure even cooking. Roast in the oven for 25-30 minutes until the vegetables are lightly charred and tender. Halfway through (around 15 minutes), remove the tray briefly to flip the vegetables and shield anything that appears to be charring too fast.
3. Extract Garlic and Transfer to Pot: Once roasted, squeeze the garlic cloves out of their skins and add the softened garlic and all roasted vegetables to a large cooking pot.
4. Deglaze the Tray: Pour a splash of boiling water onto the baking tray used for roasting and use a plastic spatula to scrape off any flavorful browned bits stuck to the tray. Add this liquid to the pot to incorporate all the roasted flavors.
5. Add Vegetable Stock and Simmer: Pour in 5 cups (1.25 litres) of vegetable stock to the pot. Place the lid on and simmer for 15 minutes to fully soften the vegetables and allow the flavors to meld.
6. Blend the Soup: Using a hand blender, blend the soup until smooth and creamy. Gradually add more vegetable stock to reach your desired consistency.
7. Season and Serve: Taste the soup and adjust seasoning with more salt and pepper as needed. Serve warm and enjoy your roasted vegetable soup!

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Notes

• This mixed vegetable soup is about to become your new go-to recipe thanks to its rich, spiced, and roasted vegetable flavors.
• Small dice on root vegetables ensures even roasting and tenderness.
• Roasting the vegetables enhances the depth and sweetness of the soup.
• Adjust the thickness by adding more or less stock when blending.
• Use fresh vegetable stock for best flavor, or homemade if available.

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Nutrition

• Serving Size: 1 serving
• Calories: 235 kcal
• Sugar: 11.64 g
• Sodium: 674 mg
• Fat: 10.06 g
• Saturated Fat: 1.78 g
• Unsaturated Fat: 7.75 g
• Trans Fat: 0.003 g
• Carbohydrates: 28.71 g
• Fiber: 4.6 g
• Protein: 8.23 g
• Cholesterol: 7 mg