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Roasted Root Vegetable Chowder

Roasted Root Vegetable Chowder in rustic bowl
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A creamy and hearty chowder made with roasted root vegetables, perfect for a comforting meal.

Ingredients

Scale
  • 2 cups of diced carrots
  • 2 cups of diced parsnips
  • 1 cup of diced sweet potatoes
  • 1 cup of diced potatoes
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 cup of coconut milk
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the diced carrots, parsnips, sweet potatoes, and potatoes with olive oil, salt, and pepper.

3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.

4. In a large pot, sauté the chopped onion and minced garlic until translucent.

5. Add the roasted vegetables to the pot and pour in the vegetable broth.

6. Bring to a boil, then reduce heat and simmer for 10 minutes.

7. Stir in the coconut milk and blend the chowder until smooth using an immersion blender.

8. Season with additional salt and pepper to taste.

9. Serve hot, garnished with fresh herbs if desired.

Notes

Feel free to add other root vegetables like turnips or beets.

This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.

For a spicier version, add a pinch of cayenne pepper.

Nutrition

Find it online: https://paulakitchen.com/roasted-root-vegetable-chowder/