Roasted Root Vegetable Soup

Roasted Root Vegetable Soup


A healthy, creamy root vegetable soup that is full of sweet roasted flavor and is perfect for lunch, dinner or to be served as an appetizer.

Dairy-free, gluten-free, grain-free, refined-sugar free and full of goodness!



-1 large sweet potato
-1 large potato
-3 large carrots
-neck of large butternut
-2 medium brown onions
-2 teaspoons macadamia nut oil
-3 teaspoons fresh, finely grated ginger
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
-sea salt (to taste)
-cracked pepper (to tatste)
-6 cups filtered water



-preheat oven to 180 degree’s Celsius (360 F)
-rinse vegetables
-individually wrap the sweet potato, potato and carrots in aluminium foil
-cut the neck of the butternut into thick rings and wrap each ring in foil too
-place the wrapped vegetables into the oven and roast for 40-60 minutes (until vegetables are soft and starting to caramelize)
-once roasted, remove vegetables from oven and leave to cool for a few minutes
-roughly chop the onions and sautee (medium-high heat) in a pan with the macadamia nut oil until golden and caramelized
-once cool enough to handle, remove the foil from the vegetables
-remove the peels from the potato, sweet potato and butternut (should fall off easily)
-place all the roasted vegetables in a large soup pot with 6 cups of water
-add the caramelized onion, fresh ginger, cinnamon and nutmeg to the soup and
-bring soup to a boil on the stove and then let simmer for an hour
-add sea salt and cracked pepper to taste
-after an hour, remove the soup from the stove and pour into a blender when cool enough to handle (may need to blend soup in smaller parts if blender is small)
-blend soup until smooth
-another cup of water can be added if soup is too thick
-place back in the pot and back on the stove for a few minutes to heat up again

-see suggested toppings (below)

(total time: 2 hours 30 minutes)

Suggested toppings (per serving):

-1 teaspoon pure tahini
-1 tablespoon raw pumpkin seeds


-1 tablespoon raw almonds (chopped or whole)
-sprinkle of nutmeg


-1 or 2 teaspoons cold-pressed macadamia nut oil
-sprinkle of nutmeg