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Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Here in Northern California, the fall and winter isn’t quite as cold as I remember from my Midwestern childhood. But that doesn’t stop me from making all kinds of soups to warm the soul. My favorite soups are always hearty purees that can be enjoyed with a piece of rustic bread and a glass of wine for a complete meal. For this month’s recipe, I wanted a gorgeous golden color that would remind you of the changing fall leaves.

This rich garlicky soup builds layers of flavors from some under-represented (in my opinion!) root vegetables: golden beets, parsnips and celery root. It’s packed with vitamins and makes a great vegetarian special. The subtle warm spices along with natural sweetness from carrots and beets really pair well with the bright fresh flavor of our Basil Pesto.

For a lovely presentation and a little crunch, I definitely recommend making the parsnip chips to garnish each bowl. Serve up the flavor and color of fall with a comforting bowl of Roasted Root Vegetable Soup with Garlic and Pesto.

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