Ollie's Roasted Autumn Vegetable Soup

Yes, you can make this soup in other seasons besides autumn, but we’re going for a feeling here. It’s supposed to be slightly chilly out, you’re starting to need rain boots more often, and you’re simultaneously excited and kind of terrified of winter. This soup captures the sentiments of “Thankfully, it’s not blazing hot anymore,” and “I wonder where I put that heavy flannel shirt.” Also, there should be pumpkins beginning to appear on porches around your neighborhood.


So, you can make this soup in summer, but you’ll be shunning its major theme.



1 sweet potato of considerable size

1 onion of your favorite variety

3 full-sized carrots

Pinch of nutmeg

Pinch of cinnamon

Pinch of cumin

Pinch of turmeric

Pinch of salt

2 teaspoons of olive oil

4 cups of vegetable stock

Optional: 1 package of soft goat cheese (I like the honey flavored one)


Handy equipment:

One of those food blender wand things.


The spices above can be substituted with whatever you happen to have on hand, but they should be of that cinnamon-y, sweet aroma, variety. I wouldn’t drift into the oregano or dill category, but something like ground coriander would be fine. Saffron is right out.


Carrying on.

  • Preheat the oven to 350 degrees fahrenheit.

  • Cut the sweet potato, onion, and carrots very coarsely --no smaller than 1/4s. We’re going to puree everything later so enthusiastic chopping would be a waste of time here.

  • Place all the ingredients into a soup pot or an oven-safe pan.

  • Mix the ingredients so the vegetables are nice and coated in the oil and spices.

  • Place the pot in the oven.

  • Bake for 30 minutes.

  • While it’s baking, remember trick-or-treating with your friends, running around the cold streets in flimsy homemade costumes that eventually got covered by a sweatshirt your mother brought to you as the night wore on. And that one awesome lady who lived over by Ryan Francis’s house and who gave out whole Hershey bars, the big ones. Salute to you, sweet old lady, enjoy your place within the Halloween Pantheon.

  • Remove your roasted vegetables from the oven and add the vegetable stock to the pot.

  • Bring to a boil.

  • Then simmer for 15 minutes.

  • Take your food blender wand thing and puree the mixture --all the vegetable hunks should be liquified and the whole thing should be a smooth-ish consistency.

If you’re vegan, you can eat the soup right now. If you’re not vegan, you can add in the goat cheese and a hunk of bread or crackers. When you’re finished, try to locate that flannel.

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