Food and Drink

Creamy [Dairy Free] Roasted Root Vegetable Soup

Soup is one of my all time comfort foods. I am SO ready for some warm, soothing fall soup, starting with this dairy-free “creamy” roasted root vegetable soup recipe that I have up my sleeve. 🙂 I’m so excited to share it with you today! The star ingredients in this soup are: carrots, sweet potatoes, cauliflower, bell pepper, and some delicious spices — no actual cream. . . I’m lactose intolerant, so dairy free is the way I like to be with soups.

Creamy [Dairy Free] Roasted Root Vegetable Soup

Tamara at Yarn & Chocolate
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Soup


  • baking sheet
  • aluminum foil or parchment paper (for easier cleanup)
  • a large bowl to mix the veggies with the spices
  • blender (regular or immersion)


  • 1 head of cauliflower
  • 1 large sweet potatoes
  • 6-7 large carrots
  • 3-4 celery sticks
  • 1 medium/large sweet onion
  • 1 red bell pepper
  • 1 tsp garlic powder
  • Freshly cracked black pepper to taste
  • 1/2 tsp kosher salt you can also try Himalayan pink salt or just use regular table salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 tsp cinnamon
  • 1 tsp dried thyme or fresh - even better!
  • 1 tsp smoked paprika or you can substitute a pinch of red pepper flakes here - about 1/8 tsp
  • 1 quart chicken or vegetable broth


  • Preheat the oven to 400°F, and make sure a rack is placed in the middle.
  • Line your baking sheet with foil or parchment paper.
  • Gather all of your ingredients together.
  • Scrub your sweet potato, and poke several holes in it with a knife.
  • Place your sweet potato on the baking sheet And put it in the oven to start cooking. This will take 55 - 70 minutes to bake in total, so note the time. (You'll know if the sweet potato is done when you can poke a knife or fork through it easily.)
  • Wash and peel the carrots, chop them up (they will be pulverized by your blender later so help the blender out a little and don't make the pieces too big)
  • Place the carrots in your big bowl.
  • Dice the onion and place it in the big bowl with the carrots.
  • Diced the head of cauliflower into florets, place into big bowl.
  • Wash, cut the red bell pepper in half, scoop out the seeds, and add to bowl.
  • Wash and dice the celery, add it to the bowl.
  • Add the following to the big bowl:
    1 tsp garlic powder
    Freshly cracked black pepper, to taste
    1/2 tsp kosher salt
    2 Tbsp Extra Virgin Olive Oil
    1/4 tsp cinnamon
    1 tsp dried thyme
    1 tsp smoked paprika
  • Mix everything around so that all of the veggies are coated.
  • Remove the baking sheet from the oven and place the bell peppers face down.
  • Next place the cauliflower on the baking sheet
  • Take the remaining carrots, celery and onions and place them on the baking sheet. (Spread them out the best you can into a single layer!)
  • Change the oven from "bake" to "broil - high"
  • Broil the veggies for about 25 - 30min. (Turning everything over at about 12min.)
  • Once everything is done roasting (especially the red peppers), we have to take care of the skins on the pepper halves. You should have broiled the peppers in the oven until they became black. Now you need to do this: Remove the pepper pieces from the oven. Place the peppers into a sealed container (like a container with a lid or a bowl with plastic wrap over top). Allow the peppers to cool down and steam (this step here makes it easier to remove the skin from the pepper). Once cooled down and steamed, you can go ahead an remove the skin from the peppers.
  • Okay, now it's time to puree it in the blender (I used my Ninja)!
  • Add the sweet potatoes (without the peel), carrots, onion, cauliflower, celery, and peppers into the blender and begin blending.
  • While the blender is on, slowly stream in the chicken broth until the carton is empty. Puree until smooth.
  • Transfer the pureed mixture to a soup pot and place on the stove at a low simmer for approximately 30 minutes, so that the flavors can meld together. Make sure to stir every 10 minutes or so that the soup doesn't burn or stick to the bottom of the pot!


FYI -- This makes lots of soup! It filled up almost my whole soup pot and fed my husband and I for at least 3 meals. Plus -- I got to freeze some in individual servings for later for easy defrosting.


This is a great meal idea for Meatless Monday! Just make sure you go with *vegetable broth* if you’re using this recipe for Meatless Monday.

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Your Turn:

What are some of your favorite fall and winter soups? Did you try out my recipe? If so what did you think? Do you have any suggestions for me?

Leave a comment below or you can find me on instagram here: @YarnAndChocolate or use the hashtag #YarnAndChocolate. I’m also on Facebook —

I’d love to hear from you! 🙂


[image - Tamara signature]

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