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Roasted Root Vegetable Soup

Servings: 4 Prep Time: 30 min Cooking Time: 2.5 hours


  • 1 large Sweet Potato

  • 2 large Carrots

  • 2 Parsnips

  • 1 Celery Root

  • 1 bulb Garlic

  • Extra Virgin Olive Oil

  • Salt & fresh ground Pepper

  • Pinch Nutmeg

  • 4 cups Vegetable Stock

  • Dash Honey ***Try local honey from In Like Flynn Honey and Bees

  • Dash Hot Sauce ***Try BJs Hot Sauce


  1. Preheat Oven to 425ºF.

  2. Peel and chop sweet potato, carrots, parsnips, and celery root into large chunks. Place in roasting pans and drizzle with Extra Virgin Olive Oil to coat. Toss with salt, pepper, and nutmeg.

  3. Slice the top portion of the garlic to expose all the cloves. Drizzle with olive oil. Season with salt and pepper. Wrap loosely in foil and add to the baking tray.

  4. Roast 40-45 minutes until vegetables are caramelized and tender.

  5. Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste.

  6. Serve with grilled cheese squares.

Recipe adapted from The Food Network: Rachael Ray

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