Easy Creamy Root Vegetable Soup
This creamy root vegetable soup is perfect for a chilly, winter day. Root vegetables simmer in a fragrant broth before being pureed into a velvety, delicious soup. Ready in 35 minutes or less!
Servings: 4 - 5 servings
Calories: 298kcal
Ingredients
- 1 tablespoon butter
- 1 large onion chopped
- 4 medium carrots peeled and chopped
- 4 celery sticks chopped
- Salt
- ¼ teaspoon crushed red pepper flakes
- 3 medium thin-skinned potatoes chopped
- 1 sweet potato or yam peeled and chopped
- 3 garlic cloves peeled and halved
- ½ teaspoon freshly grated peeled ginger
- 3 cups stock chicken or vegetable
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- ¼ cup half-and-half cream, or coconut milk
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery; stir to coat with the melted butter. Sprinkle with salt and add red pepper flakes. Saute the vegetables until they begin to soften; about 5 minutes.
- Stir in the yam, potatoes, garlic, ginger, and thyme. Pour in the stock and bring to a boil. Reduce heat to maintain a simmer and cover. Cook until the potatoes are soft; about 15 minutes.
- Remove the soup from the heat and discard the thyme. Puree soup in batches in a blender until smooth. Or use an immersion blender in the pot. A food mill works great too.
- Stir in the cream, taste for seasoning and serve warm.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 41g | Protein: 8g | Fat: 3g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 303mg | Fiber: 5g | Sugar: 7g