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Roasted Root Vegetable Soup

Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine with our Winter Spice Seasoning for a warm, filling meal.

Roasted Root Vegetable Soup.jpg


  • 1 cup (120 g) carrots, rough cut
  • 1¼ cup (120 g) turnip, rough cut (rutabaga, parsnips, or similar root vegetables can be substituted)
  • 3 Tablespoons onion, rough cut
  • 1 cup (135 g) celery, rough cut
  • 1 garlic clove
  • 1 teaspoon Winter Spice Seasoning
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • ½ jalapeño
  • 2 Tablespoons lime zest
  • 2 Tablespoons lime juice
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper
  • 3 cups (720 ml) vegetable broth
  • 2 plum tomatoes
  • 1 cup (70 g) kale
  • ½ bunch fresh cilantro leaves
  • 1 16 oz. can of (1 475 ml can of) chickpeas, divided


  1. Preheat oven to 425°F (220°C).
  2. Combine carrot, turnip, onion, celery, jalapeno, garlic, Winter Spice Seasoning, and oil together in a mixing bowl and toss to coat.
  3. Spread out evenly on a foil lined sheet tray and bake 30-40 minutes. Once roasted, reserve 1 cup and set aside.
  4. Place stock, remaining roasted vegetables, salt and pepper, ½ can of chickpeas into the Vitamix container and secure lid.
  5. Select Variable 1 or the Hot Soup program.
  6. Start the machine, slowly increase to its highest speed, blend for 5 minutes 45 seconds or allow machine to complete programmed cycle.
  7. Remove lid and add tomatoes, kale, cilantro, remaining ½ can of chickpeas and 1 cup roasted vegetables to the container. Secure the lid.
  8. Select Variable 1.
  9. Start the machine and blend for an additional 5 seconds to incorporate.

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