Vegan Roasted Vegetable Soup

Roasted Vegetable Soup

I love to make this hearty, simple and tasty roasted vegetable soup whenever I feel cold on a chilly day. Here in Norway, the weather can be unpredictable. Some days the temperature might drop to -20 C. Thankfully, I live in the city, so it is usually only about -17 C here during the cold months.

By roasting the vegetables, you give this soup a lot of extra flavor. This soup can be frozen (before pureeing) and stored up to 6 months in the freezer, so you can cook up a little extra and just reheat it when you need it.

Toast some bread on the side and enjoy this simple soup!

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Roasted Vegetable Soup

Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 2 medium sweet potatoes
  • 4 medium carrots
  • 2 small onions
  • 3 gloves garlic
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1 litre veggie broth


  • Add the broth to a medium sized pot and bring to a boil
  • Cut the sweet potatoes and carrots into equal sized cubes, halve the onions.
  • Add the vegetables and the garlic to the broth along with the spices. Simmer for 15 minutes.
  • When the sweet potatoes are soft, remove from heat and add the soup to a blender or use an immersion blender to puree the soup.
  • Sprinkle some rosemary on the top and serve with some warm focaccia bread.

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