Roasted Root Vegetable Soup


There is nothing like a warming soup on a cold day. I love to make soup this time of the year when the weather is unpleasantly raw and damp. There is something very soothing about putting a spoon full of warm soup into your mouth. This recipe is for Roasted Root Vegetable Soup and it is divine. What makes this soup different, from other root vegetable soups, is that it is made from oven roasted root vegetables.

If I could eat only one soup for the rest of the season it would be this one. That´s how tasty it is. Another plus is that it is easy to find locally grown root vegetables now and that might be hard with other vegetables at this season. To give it a deeper more interesting flavour I have added a mix of sesame seeds and cumin roasted in oil. This truly takes the soup to the next level and makes your taste buds completely satisfied.


Roasted Root Vegetable Soup


  • 600 g celeriac
  • 400 g potatoes
  • 150 g carrot
  • 150 g parsnip
  • 2 onion
  • 4 cloves of garlic
  • 1 1/2 tbsp vegetable oil ( for the oven roasting )
  • 1 1/2 – 2 l water
  • a big pinch of salt ( for the oven roasting )
  • 1 tsp cider vinegar / white wine vinegar
  • 1 1/2 tsp salt

For the spice mix

  • 2 tsp black or white sesame seeds ( I used black )
  • 1 tsp whole cumin seeds
  • 4 tbsp vegetable oil


1. Heat the oven to 225C / 435F. Dice all the root vegetables (the potatoes in a little smaller pieces than the rest) and place them in a bowl. Cut the onion in bigger pieces and add to the bowl. Peel the garlic cloves and add to the bowl together with a pinch of salt and 1 1/2 tbsp of oil. Roast in the oven for approximately 30 minutes but remember to leave them until they have a nice golden roasted colour. This is important because there is a lot of flavour in the golden crispiness.

2. When the root vegetables are done you mix it in a blender or food processor, together with the water, until it is completely smooth.

3. Pour all of it in a big pan and add the salt and vinegar. Slowly heat it while stirring every once in a while.

4. Time to prepare the spice mix. Heat 4 tbsp of oil in a small pot or pan and fry the spices in it. Use medium to high heat and be careful not to burn the spices. When they are done you remove the pan from the heat but leave the spices in the oil.

5. Add a couple of spoons of oil, from the spice mix, to the soup. Use only oil (no seeds) and leave the rest of the spice mix in a small bowl that you serve together with the soup as a tasty and beautiful garnish. Enjoy!

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