Roasted Vegetable Curry Soup (Whole30, Vegan, Gluten Free)

Creamy, delicious, and all things clean. This soup is great for the weekend, slow nights in, and perfect for meal prep. With an amazing combination of spices, it boosts not only the nutritional value of broth and nutrient rich veggies, but also includes spices like turmeric, cumin, curry, and paprika. It’s perfect for reducing inflammation and the heat from the spices clean out the sinuses. It’s an amazing soup for the winter months and one we’ll be eating on repeat with the rainy days.

Keep reading for the full recipe after the jump!


Roasted Vegetable Curry Soup (Vegan, Gluten-Free)

Servings: 4-6

1 lb carrots
4 stalks celery
1/2 red onion
1 head of garlic
3 T extra virgin olive oil
3 sweet potatoes
2 T curry powder
1 t salt
1 t smoked paprika
1 t freshly ground pepper
1 t cumin
1 t coriander
1 T turmeric
1 can coconut milk
2 C vegetable broth

For garnish: (Optional)
Olive oil
fresh parsley
Coconut yogurt

Preheat the oven to 425 degrees F.

Clean veggies by washing and scrubbing with a vegetable brush. Place to the side. Cut down vegetables for roasting. Sweet potatoes in cubes, celery in stalks, and red onion in rounds. Place veggies on a parchment lined cookie sheet. Drizzle extra virgin olive oil on top. In a small bowl, combine spices. Mix together and sprinkle on top of veggies. Roast for 25 minutes.

Remove veggies from oven and place in dutch oven. Add vegetable broth and coconut milk. Using an immersion blender, puree. Bring soup to temperature. To serve, top with extra virgin olive oil, freshly ground salt and pepper, and fresh parsley. Add a slice of fresh bread to pair with your soup (if you’re gluten-free or wanting to keep things clean, just enjoy sans bread. To make it even better, make this homemade loaf). Enjoy!

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