Roasted Root Vegetable Soup Recipe

Roasted Root Vegetable Soup

Cold days call for a soup that showcases seasonal produce. Vegetables such as turnips, carrots, and celery combine with fresh ginger for a warm and filling soup that's full of texture and flavor.

1. Preheat oven to 425°F. Combine carrot, turnip, onion, celery, jalapeno, garlic, ginger, salt, pepper and oil together in a medium mixing bowl and toss to combine.
2. Spread out evenly on a parchment or foil lined sheet tray and roast for 20-30 minutes. Once vegetables are tender, set aside 1 full cup for later use.
3. Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. Secure the lid.
4. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
5. Lower the machine to Variable 3. Remove lid plug. Add kale, cilantro, and the remaining chickpeas and vegetables through lid plug opening. Blend for 20-30 seconds until ingredients are lightly chopped and incorporated.

1. Preheat oven to 425°F. Combine carrot, turnip, onion, celery, jalapeno, garlic, ginger, salt, pepper and oil together in a medium mixing bowl and toss to combine.
2. Spread out evenly on a parchment or foil lined sheet tray and roast for 20-30 minutes. Once vegetables are tender, set aside 1 full cup for later use.
3. Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. Secure the lid.
4. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
5. Lower the machine to Variable 3. Remove lid plug. Add kale, cilantro, and the remaining chickpeas and vegetables through lid plug opening. Blend for 20-30 seconds until ingredients are lightly chopped and incorporated.

1. Preheat oven to 425°F. Combine carrot, turnip, onion, celery, jalapeno, garlic, ginger, salt, pepper and oil together in a medium mixing bowl and toss to combine.
2. Spread out evenly on a parchment or foil lined sheet tray and roast for 20-30 minutes. Once vegetables are tender, set aside 1 full cup for later use.
3. Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. Secure the lid.
4. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
5. Remove lid and add kale, cilantro, and the remaining chickpeas and vegetables. Start the blender on its lowest speed, then increase to Variable 3-5 depending on desired consistency. Blend for 20-30 seconds until ingredients are lightly chopped and incorporated.