Description
A creamy and hearty chowder made with roasted root vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 cups of diced carrots
- 2 cups of diced parsnips
- 1 cup of diced sweet potatoes
- 1 cup of diced potatoes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of coconut milk
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced carrots, parsnips, sweet potatoes, and potatoes with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the coconut milk and blend the chowder until smooth using an immersion blender.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to add other root vegetables like turnips or beets.
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg