Name: Roasted Spiced Vegetable Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 6 cups / 1.5 litres Vegetable Stock, or as needed; 1 large Sweet Potato, peeled and diced into small chunks (about 1 lb / 500 g); 4 small/medium Carrots, diced into small chunks (approx 9 oz / 250 g); 2 medium Parsnips, diced into small chunks (approx 5 oz / 150 g); 2 medium Red Peppers, cored and diced into large chunks (approx 12 oz / 350 g before coring); 2 small/medium White Onions, peeled and quartered (approx 9 oz / 250 g before peeling); 4 cloves of Garlic, kept in skins; 3 tbsp Olive Oil; 3/4 tsp Salt, plus more to taste; 3/4 tsp Ground Cumin; 1/2 tsp Ground Coriander; 1/2 tsp Turmeric; 1/4 tsp Black Pepper, plus more to taste

Jump to Recipe· 4.2 from 13 reviews

I am so excited to share this Roasted Spiced Vegetable Soup Recipe with you because it has quickly become one of my all-time favorite comforting meals. The magic really happens when the vegetables get roasted with a blend of warm spices, which intensifies their natural sweetness and earthiness, giving the soup a depth of flavor that’s simply irresistible. It’s cozy, nourishing, and perfect for any day when you want something healthy but utterly satisfying. Plus, it’s surprisingly easy to make, which is always a win in my book!

Why You’ll Love This Roasted Spiced Vegetable Soup Recipe

I have to say, what makes this soup stand out most to me is the combination of flavors from the roasted vegetables and aromatic spices. Roasting brings out a caramelized, almost smoky sweetness in the sweet potatoes, carrots, and parsnips, while the cumin, coriander, and turmeric add subtle warmth and earthiness that marry beautifully in the final dish. It’s like a hug in a bowl—comforting but with a lovely complexity that surprises your taste buds in the best way.

Beyond the flavor, I adore how simple and hands-off this recipe is in terms of preparation. Once you dice the vegetables and toss them with spices and oil, the oven basically does the work for you. This soup is perfect for a cozy weeknight dinner or to serve at a casual gathering when you want something hearty but fuss-free. What really sets it apart is how adaptable it is—I can easily customize it with whatever vegetables I have on hand or tweak the spices depending on my mood.

Ingredients You’ll Need

A metal tray on a white marbled surface holds five neat rows of chopped vegetables. From left to right, the first row has orange sweet potato pieces with rough edges, the second row shows bright red bell pepper chunks with smooth skin, the third row contains pale white parsnip cubes, the fourth row has round carrot slices in bright orange, and the fifth row features quartered white onions with shiny layers. All vegetables are evenly spaced, showing varied colors and textures, with no other items around. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Roasted Spiced Vegetable Soup Recipe is in its simple, wholesome ingredients that each bring something important to the pot. From the vibrant veggies to the fragrant spices, every element contributes to the rich flavor, texture, and lovely color of the soup.

Vegetable Stock: Provides the savory, liquid base that brings all the roasted flavors together into a smooth soup.
Sweet Potato: Adds natural sweetness and creamy texture when blended.
Carrots: Offer an earthy sweetness and vibrant orange color that brightens the soup.
Parsnips: Give a slightly nutty, sweet undertone and add body.
Red Peppers: Contribute a subtle smoky sweetness and beautiful red hues.
White Onions: Add a gentle sharpness that mellows beautifully through roasting.
Garlic Cloves: When roasted in the skin, become mellow and buttery, infusing the soup with depth.
Olive Oil: Essential for roasting and bringing out the best texture and flavor in the vegetables.
Salt: Enhances all the flavors and balances the sweetness of the veggies.
Cumin: Adds a warm, earthy spice note that’s cozy and inviting.
Ground Coriander: Provides a subtle citrusy brightness that lifts the soup.
Turmeric: Gives a gentle warmth and gorgeous golden color.
Black Pepper: Offers a mild heat to round out the spice blend.

Directions

Step 1: Preheat your oven to 200°C (390°F). This temperature is perfect for roasting the vegetables until they’re tender and lightly charred, which is key to building flavor.

Step 2: Arrange all the chopped vegetables—sweet potato, carrots, parsnips, red peppers, and quartered onions—on a large baking tray. Add the whole garlic cloves still in their skins. Drizzle with olive oil, then sprinkle with salt, cumin, ground coriander, turmeric, and black pepper. Toss everything together so each piece is evenly coated in oil and spices.

Step 3: Spread the vegetables out in a single layer to ensure even roasting. Place the tray in the oven and roast for 25–30 minutes. After about 15 minutes, take the tray out and carefully flip the vegetables so they cook evenly and nothing burns. Look for that beautiful golden color and slight char—they should be fork tender when done.

Step 4: Once roasted, squeeze the softened garlic out of its skins into a large pot. Add the roasted vegetables as well. Carefully pour a splash of boiling water onto the warm baking tray and use a spatula to scrape up all the delicious caramelized bits stuck to the tray—those are packed with flavor! Add that liquid to the pot too.

Step 5: Pour in about 5 cups (1.25 liters) of vegetable stock and bring to a simmer with the lid on. Let it cook gently for 15 minutes to soften everything further and help the flavors meld.

Step 6: Use a hand blender to puree the soup until smooth and silky. Add more vegetable stock if you prefer a thinner consistency. Give it a good taste and adjust the seasoning with extra salt or pepper if needed.

Step 7: Serve the soup hot and enjoy the delightful layers of roasted, spiced flavor—you’re going to love every spoonful!

Servings and Timing

This Roasted Spiced Vegetable Soup Recipe makes about 6 generous servings—perfect for sharing or enjoying as leftovers. The prep time is roughly 15 minutes, mainly chopping the vegetables and getting everything ready for roasting. Cooking in the oven takes around 25 to 30 minutes, followed by a 15-minute simmer on the stove and blitzing time. Altogether, you’re looking at approximately 55 minutes from start to finish, which is fantastic for such a full-flavored, homemade soup.

How to Serve This Roasted Spiced Vegetable Soup Recipe

A white bowl filled with smooth, bright orange soup, sprinkled with small green herb leaves scattered on top. A piece of golden brown grilled bread is partially dipped into the soup, soaking up some of the liquid. Next to the bread, a silver spoon with a wooden handle rests in the bowl, showing a small swirl in the thick soup. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I like serving this soup piping hot because it really brings out the cozy warmth of those roasted spices. It pairs beautifully with crusty bread or garlic naan to soak up every last drop. For an extra special touch, I sometimes add a dollop of Greek yogurt or a drizzle of good-quality olive oil on top—both add a lovely richness and balance the earthiness.

For presentation, I love sprinkling freshly chopped herbs like parsley, coriander, or even a pinch of smoked paprika to brighten things up visually and add another layer of aroma. If you’re serving guests, ramekins or wide soup bowls work great to showcase the soup’s vibrant colors and invite everyone to dive right in.

In terms of drinks, this soup pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light herbal tea if you prefer something non-alcoholic. It’s also a fantastic choice for family dinners or casual parties because it’s filling yet light. On chilly evenings, I find nothing beats a warm bowl of this soup to chase away the cold and feel instantly comforted.

Variations

I love how flexible this Roasted Spiced Vegetable Soup Recipe is, so I often switch up the vegetables based on what I have. Sometimes I add butternut squash for sweetness or swap parsnips for turnips for a slightly different earthy note. If you want to keep it vegan and gluten-free, this recipe already fits perfectly, but you could also add coconut milk for creaminess instead of solely relying on the vegetables.

Flavor-wise, I have experimented by adding a bit of smoked paprika or chili flakes for a smoky kick or gentle heat. You could also try roasting the vegetables with fresh ginger or a squeeze of lemon juice at the end for zing and brightness. Another method I’ve used is to roast the vegetables on a grill pan for a subtle smoky flavor, especially when summer grilling season hits.

If you want a chunkier texture, I sometimes blend only half of the soup and leave the rest in bigger pieces for that lovely contrast. The possibilities feel endless, and I encourage you to make this recipe your own by trying your favorite spice combinations or veggies.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight glass containers or BPA-free plastic containers in the refrigerator. Properly stored, it keeps well for up to 3-4 days. I find glass jars particularly handy because they don’t absorb odors and you can see exactly how much soup you have left. Just make sure to cool the soup completely before sealing to avoid condensation inside the container.

Freezing

This soup freezes beautifully and it’s wonderful to have on hand for quick meals. I freeze portions in freezer-safe containers or heavy-duty zip-lock bags after cooling the soup down. It can be kept frozen for up to 3 months without losing much flavor or texture. When you’re ready to eat, thaw it overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Reheating

The best way to reheat this soup is slowly on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after refrigerating, just add a splash of vegetable stock or water to loosen it up to your desired consistency. Avoid boiling it vigorously as that can dull the vibrant flavors. Using a microwave is also fine—just heat in short bursts and stir well between intervals to ensure even warming.

FAQs

Can I use frozen vegetables for this Roasted Spiced Vegetable Soup Recipe?

While fresh vegetables give the best texture and flavor, you can absolutely use frozen if you’re in a pinch. I recommend thawing and draining them first, then roasting as directed; the roasting step is essential to develop those beautiful caramelized notes that make this soup so delicious.

Is this soup gluten-free and vegan?

Yes! This recipe is naturally gluten-free and vegan as long as you use vegetable stock that doesn’t contain animal products or gluten additives. It’s a fantastic option if you’re cooking for diverse dietary needs.

Can I make this soup ahead of time?

Definitely. The flavors actually improve if you let the soup sit overnight in the fridge, allowing the spices and roasted vegetables to meld even more. Just reheat gently when you’re ready to eat.

How can I make this soup creamier without dairy?

If you want a richer, creamier soup without dairy, try adding a splash of coconut milk or blending in some soaked cashews before pureeing. Both options add a lovely velvety texture that complements the spices beautifully.

What other spices could I add to change the flavor profile?

I love experimenting with different spices like smoked paprika, chili flakes, cinnamon, or even a pinch of nutmeg for a warm twist. You could also add fresh herbs like thyme or rosemary before roasting to add an herbal dimension. Tweak according to your taste preferences!

Conclusion

I really hope you give this Roasted Spiced Vegetable Soup Recipe a try because it has brought so much warmth and joy to my kitchen. The way the spices and roasted vegetables come together feels both comforting and exciting, making it perfect for any day you crave something wholesome and flavorful. Trust me, once you taste this soup, it’ll become your new favorite go-to recipe, just like it did for me!