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–+ servings
Roasted Root Vegetable Chowder

Warm and Creamy Roasted Root Vegetable Chowder Delight

This Creamy Vegan Roasted Root Vegetable Chowder is perfect for chilly nights, showcasing the natural sweetness of root veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 2 cups Carrots Adds sweetness and texture; substitute with parsnips for a different flavor profile.
  • 2 cups Parsnips Provides a nutty flavor; can replace with turnips for a sharper taste.
  • 2 cups Sweet Potatoes Contributes creaminess and natural sweetness.
  • 2 cups Potatoes Adds body to the chowder; consider Yukon gold for a buttery texture.
  • 1 cup Onion Serves as the aromatic base for the chowder.
  • 3 cloves Garlic Adds depth and aroma.
For Cooking
  • 2 tablespoons Olive Oil Used for roasting vegetables and sautéing aromatics.
  • 1 teaspoon Salt Essential for enhancing flavors; adjust seasonings to taste.
  • 1 teaspoon Pepper Essential for enhancing flavors; adjust seasonings to taste.
For the Base
  • 4 cups Vegetable Broth Provides the main liquid base for the chowder.
  • 1 can Coconut Milk Creates a creamy texture while imparting a slight sweetness.

Equipment

  • large pot
  • baking sheet
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather the root vegetables for roasting.
  2. Wash and dice the carrots, parsnips, sweet potatoes, and potatoes. Toss with olive oil, salt, and pepper.
  3. Spread the seasoned vegetables on a baking sheet and roast for about 25-30 minutes until golden and tender.
  4. Heat a tablespoon of olive oil in a large pot, add the chopped onion and minced garlic, and sauté for 3-5 minutes.
  5. Add the roasted vegetables to the pot, pour in the vegetable broth, and bring to a boil. Then reduce to a simmer for about 10 minutes.
  6. Blend the chowder until smooth using an immersion blender or regular blender.
  7. Taste and adjust seasonings. Stir in coconut milk for extra creaminess.
  8. Ladle into bowls and garnish with fresh herbs. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure all vegetables are diced uniformly for even roasting. Store leftovers in airtight containers for up to three days.

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