Roasted Root Vegetable Soup


Roasted Root Vegetable Soup

Author Laura Titzer


  • ¼ cup olive oil
  • 3-4 sweet potatoes, cut into chunks
  • 2 carrots, cut into thick rounds
  • 1 celeriac, cut into chunks
  • 8 oz white beans, these could be canned if in a pinch, otherwise, Vermont cranberry or Calypso from some local farmers are great
  • 1 onion, quartered
  • 3 bay leaves
  • Thyme sprigs, or about a ½ teaspoon dried
  • Rosemary sprigs, or about a ½ teaspoon dried
  • 5 cups vegetable stock
  • Salt and pepper


  • Preheat oven to 400.
  • Toss all the veggies with the oil and then spread out on a baking sheet. Try to do a single layer if you have multiple baking sheets. If not, make sure to turn them more frequently.
  • Tuck the bay leaves, thyme, and rosemary among the veggies.
  • Roast for 50 minutes or until tender. Turn the vegetables to try and get them to brown on as many sides as possible.
  • Once removed from the oven, discard the bay leaves and sprigs (if using) and transfer the vegetables to a large saucepan.
  • Pour the stock into the pan and bring to a boil. Reduce heat, and simmer for about 10 minutes. Next, either use a hand blender/immersion blender or food processor/blender and process until thick and smooth.
  • Return soup to pan and add salt and pepper as desired. Ready!
Portrait of Laura

Laura Titzer (she/her)

Laura lives on the native lands of the Coast Salish/Stillaguamish/Duwamish/Muckleshoot/Suquamish where Seattle, WA resides and is a writer, a lover of story, and constantly ablaze for learning, facilitation, and social change. She’s previously been published in Gastronomica, Kosmos, and A Growing Culture and is the author of No Table Too Small. She writes about social change, feminism, and decentering white dominant culture. She lives in adoration with her partner, cat, and ferrets.

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