Low Sodium Roasted Root Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the roasted vegetables

3 medium carrots, peeled and cut into 1-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 medium parsnips, peeled and cut into 1-inch pieces
1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
1 medium red beet (about 6 oz), peeled and cut into 1-inch cubes
1 medium yellow onion, cut into 8 wedges
3 tbsp olive oil, divided
1 tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the soup

4 cups vegetable broth
1 tsp fresh thyme leaves
1 tbsp apple cider vinegar

For serving

1 tbsp fresh parsley, roughly chopped (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the carrots, parsnips, sweet potato, beet, and onion wedges in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 3/4 tsp of the salt, then toss to coat evenly.
2
Roast the vegetables for 35–40 minutes, turning once halfway through, until the edges are deeply caramelized and a knife slides through the thickest pieces without resistance.

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