Roasted Root Vegetable Chowder
A warm and nourishing chowder that blends the earthiness of root vegetables with creamy broth and aromatic herbs, perfect for chilly days.
Ingredients
Root Vegetables
- 4 cups root vegetables (carrots, parsnips, potatoes, cubed)
Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt & pepper, to taste
Garnish
- fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed root vegetables with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until they are tender and beginning to caramelize, stirring halfway through.
- While the vegetables roast, heat a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant.
Cooking
- Once the vegetables are roasted, transfer them to the pot with the onions and garlic. Pour in the vegetable broth and add the dried thyme and rosemary. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat and let the chowder simmer for about 10 minutes.
- Using a blender or immersion blender, carefully blend the chowder until smooth, keeping some texture if you prefer. Return the pot to low heat and stir in the heavy cream, adjusting the seasoning with salt and pepper as needed.
- Serve the chowder warm, garnished with fresh herbs if desired.
Notes
Adjust seasoning to your liking; a squeeze of lemon can brighten the flavors. For a smoky flavor, consider adding a bit of smoked paprika to the roasting vegetables. This chowder freezes beautifully.