Roasted Autumn Vegetable Soup Recipe: How to Make It

Name: Roasted Autumn Vegetable Soup Recipe: How to Make It
Total time: 75 min
Ingredients: 2 pounds sweet potatoes (about 4 medium); 2 pounds carrots (about 8 large); 1-1/2 pounds parsnips (about 6 medium); 2 large onions, quartered; 6 garlic cloves, peeled; 1/4 cup canola oil; 3 cartons (32 ounces each) chicken broth; 1 cup fat-free evaporated milk; 1 teaspoon salt; 1/2 teaspoon pepper; Minced fresh parsley and sage

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Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California

Keywords

autumn vegetable soup

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.

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