Name: Roasted Root Vegetable Chowder
Ingredients: 2 cups carrots, diced; 2 cups parsnips, diced; 1 cup sweet potatoes, diced; 1 cup potatoes, diced; 1 medium onion, chopped; 4 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons olive oil; Salt & pepper to taste; Fresh herbs (optional)

Description

A creamy, heartwarming chowder made with flavorful roasted root vegetables and a smooth, satisfying base — perfect for cozy nights.

Ingredients

2 cups carrots, diced
2 cups parsnips, diced
1 cup sweet potatoes, diced
1 cup potatoes, diced
1 medium onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
Salt & pepper to taste

Fresh herbs (optional)

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Instructions

Preheat oven to 400°F (200°C).
Toss diced vegetables with olive oil, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes until tender.
In a pot, sauté onion and garlic until soft.
Add roasted vegetables and broth, bring to a simmer.
Blend until smooth and stir in coconut milk.

Season with salt and pepper and serve hot.

Notes

Adjust thickness with more broth if needed.

Garnish with herbs for extra flavor.