Roasted Root Vegetable Chowder: Cozy Vegan Fall Soup

As the leaves turn golden and the air becomes crisp, nothing feels better than wrapping your hands around a warm bowl of soup. This roasted root vegetable chowder is the perfect cozy vegan fall soup recipe to embrace the season’s flavors and comfort you from the inside out.

this Recipe

With its rich, creamy texture and hearty chunks of roasted root vegetables, this chowder is an inviting meal that’s easy to make and incredibly satisfying. You’ll love how the natural sweetness of the roasted vegetables deepens the flavor, creating a wholesome soup that’s perfect for chilly evenings.

Why You’ll Love This Recipe

• Rich, creamy, and naturally vegan with no dairy.
• Uses seasonal root vegetables for deep, comforting flavors.
• Simple prep with roasting to enhance sweetness and texture.
• Perfectly balanced with warming herbs and spices.
• Hearty and filling, ideal for meal prep or cozy dinners.

Ingredients

Gather these fresh, wholesome ingredients to create your roasted root vegetable chowder. The roasting step brings out natural sweetness, making this soup incredibly flavorful.

• 2 cups peeled and diced sweet potatoes
• 2 cups peeled and diced carrots
• 1 ½ cups peeled and diced parsnips
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 220 per serving

How to Make Roasted Root Vegetable Chowder | Cozy Vegan Fall Soup Recipe 🍠🥕

1. Preheat your oven to 425°F. Toss the diced sweet potatoes, carrots, and parsnips with 1 tablespoon of olive oil, salt, pepper, thyme, smoked paprika, and cumin on a baking sheet. Spread them out evenly and roast for 25-30 minutes until tender and caramelized.
2. While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes to meld the flavors.
4. Using an immersion blender, carefully blend about half the soup until smooth but still slightly chunky to give the chowder a creamy texture. Alternatively, transfer half to a blender, blend until smooth, and return to the pot.
5. Stir in the coconut milk, adjust salt and pepper to taste, and warm the chowder over low heat for 5 more minutes without boiling.
6. Ladle the chowder into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread for dipping.

Tips for the Best Results

• Roast vegetables in a single layer to ensure even caramelization and sweetness.
• Use full-fat coconut milk for a richer, creamier chowder texture.
• Don’t skip blending part of the soup; it creates a perfect creamy consistency while keeping some texture.
• Add a squeeze of lemon juice before serving to brighten the flavors if desired.
• Make sure to season well with salt and pepper to enhance the natural sweetness of the roots.

Storage and Reheating

Store leftover roasted root vegetable chowder in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight, making it even more delicious the next day.

To reheat, warm the chowder gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add a splash of vegetable broth or water to loosen the texture.

Frequently Asked Questions

Can I use other root vegetables in this chowder?

Absolutely! You can substitute or add other roots like turnips, rutabagas, or beets. Just adjust roasting times slightly depending on their size and density.

Is this soup gluten-free?

Yes, this roasted root vegetable chowder is naturally gluten-free as it contains no wheat or gluten ingredients. Just be sure your vegetable broth is gluten-free.

Can I make this chowder in advance?

Yes, it makes great meal prep! Prepare the chowder and refrigerate it for up to 4 days or freeze portions for up to 3 months.

What can I use instead of coconut milk?

If you prefer not to use coconut milk, you can try unsweetened almond milk or cashew cream, though the chowder might be less rich and creamy.