🎉 Introduction
There is nothing quite like the comforting aroma of roasted vegetables filling your kitchen on a cool autumn day. This Roasted Root Vegetable Chowder is the ultimate cozy fall soup — warm, creamy, colorful, earthy, and naturally vegan. Each spoonful offers a delicious balance of sweetness from the roasted carrots and sweet potatoes, earthiness from the parsnips and potatoes, and richness from silky coconut milk.
Root vegetables shine in this recipe. When roasted, they caramelize beautifully, deepening their flavors and adding natural sweetness that pairs perfectly with a creamy broth. Combined with fresh herbs, garlic, vegetable broth, and coconut milk, you get a thick, luscious chowder that feels indulgent while remaining wholesome and plant-based.
This chowder is perfect for chilly fall evenings, holiday gatherings, weeknight dinners, or batch-cooking for cozy lunches. It’s hearty, nourishing, visually stunning, and packed with fall-inspired flavors that soothe your soul and warm your body all season long.
🧰 Equipment Needed
- Large baking sheet
- Parchment paper
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups
- Blender or immersion blender
- Ladle
- Serving bowls
🛒 Ingredients
Vegetables
- 2 cups chopped carrots
- 2 cups chopped parsnips
- 1 cup diced potatoes
- 1 cup diced sweet potatoes
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh herbs (thyme, rosemary, or parsley)
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened)
Oil
- 2 tablespoons olive oil
Seasonings
- Salt and black pepper, to taste
👩🍳 Directions
Step 1 — Prepare the vegetables
Peel and chop the carrots, parsnips, potatoes, and sweet potatoes into evenly sized pieces. Chop the onion, mince the garlic, and prepare your herbs.
Step 2 — Roast the root vegetables
Preheat your oven to 400°F (200°C).
Place the carrots, parsnips, potatoes, and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Roast for 25–30 minutes, tossing halfway until golden, slightly caramelized, and fork-tender.
Step 3 — Sauté aromatics
In a large soup pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft and fragrant. Add the minced garlic and cook for 1 minute.
Step 4 — Add roasted vegetables
Carefully add the roasted root vegetables to the pot. Stir gently to combine with the onion and garlic.
Step 5 — Add broth & simmer
Pour in the vegetable broth. Bring to a simmer over medium heat.
Cover and cook for 10–12 minutes, allowing flavors to blend.
Step 6 — Blend for a creamy texture
Use an immersion blender to purée part of the chowder — about half — for a creamy, thick base while still keeping chunks for texture.
(You can also blend fully if you want a smooth soup.)
Step 7 — Add coconut milk
Pour in the coconut milk and stir until the chowder becomes silky, creamy, and vibrant.
Step 8 — Add herbs & adjust seasoning
Stir in fresh herbs. Taste and adjust salt and pepper.
Step 9 — Serve warm
Ladle the chowder into bowls. Garnish with extra herbs or a drizzle of olive oil for richness.
🍽️ Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Roasting Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
🧊 Storage & Reheating
Refrigerator
- Store in the refrigerator for 4–5 days in an airtight container.
Freezer
- Freeze for up to 2 months.
- Thaw in the fridge and reheat gently.
Reheating
- Heat on low in a pot, stirring occasionally.
- Add broth or water if chowder thickens too much.
🥄 Variations
1. Extra Creamy Version
Add 1/2 cup more coconut milk or blend the entire soup.
2. Spicy Fall Chowder
Add red pepper flakes or chili powder.
3. Herb-Forward Version
Use extra rosemary, thyme, and parsley.
4. Protein Boost
Add cooked chickpeas or white beans.
5. Lower-Carb Version
Replace potatoes with cauliflower.
6. Smoky Chowder
Add smoked paprika for richness.
7. Lemon-Herb Twist
Add a splash of lemon juice before serving.
8. Sweet & Savory Fall Version
Add 1 diced apple to the roasting tray.
9. Fully Puréed Velvet Chowder
Blend until silky smooth for a creamy bisque-style soup.
10. Autumn Harvest Mix
Add butternut squash or pumpkin.
❓ 10 FAQs
1. Can I use frozen root vegetables?
Yes, they roast well—just thaw slightly first.
2. Can I skip roasting?
Roasting adds flavor, but you can simmer raw vegetables directly.
3. Is coconut milk necessary?
It adds richness, but you can substitute cashew cream or oat milk.
4. How do I make it thicker?
Blend more of the soup or simmer uncovered.
5. How do I make it thinner?
Add more vegetable broth.
6. What herbs are best?
Thyme, rosemary, parsley, or a mix.
7. Can I make this oil-free?
Yes—roast without oil and sauté with water.
8. Can I meal prep this?
Absolutely—this soup reheats beautifully.
9. Does it taste sweet?
The roasting naturally sweetens the veggies but the herbs balance everything.
10. What can I serve with this chowder?
Crusty bread, vegan biscuits, salad, or roasted greens.
🏁 Conclusion
This Roasted Root Vegetable Chowder is the perfect cozy vegan soup for fall and winter. It’s creamy, earthy, slightly sweet, deeply comforting, and full of nourishing plant-based ingredients. With roasted root vegetables, coconut milk, fresh herbs, and a thick chowder-style texture, this soup warms you from the inside out and brings pure autumn comfort to your table.
It’s simple, wholesome, delicious, and easy to customize. Once you try it, you’ll want to make it all season long.
Roasted Root Vegetable Chowder – Cozy Vegan Fall Soup Recipe
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
- Peel and chop the carrots, parsnips, potatoes, and sweet potatoes into evenly sized pieces. Chop the onion, mince the garlic, and prepare your herbs.
- Preheat your oven to 400°F (200°C).
- Place the carrots, parsnips, potatoes, and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, tossing halfway until golden, slightly caramelized, and fork-tender.
- In a large soup pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft and fragrant. Add the minced garlic and cook for 1 minute.
- Carefully add the roasted root vegetables to the pot. Stir gently to combine with the onion and garlic.
- Pour in the vegetable broth. Bring to a simmer over medium heat.
- Cover and cook for 10–12 minutes, allowing flavors to blend.
- Use an immersion blender to purée part of the chowder — about half — for a creamy, thick base while still keeping chunks for texture.
- (You can also blend fully if you want a smooth soup.)
- Pour in the coconut milk and stir until the chowder becomes silky, creamy, and vibrant.
- Stir in fresh herbs. Taste and adjust salt and pepper.
- Ladle the chowder into bowls. Garnish with extra herbs or a drizzle of olive oil for richness.
Notes
Refrigerator Store in the refrigerator for 4–5 days in an airtight container. Freezer Freeze for up to 2 months. Thaw in the fridge and reheat gently. Reheating Heat on low in a pot, stirring occasionally. Add broth or water if chowder thickens too much. 🥄 Variations
1. Extra Creamy Version Add 1/2 cup more coconut milk or blend the entire soup. 2. Spicy Fall Chowder Add red pepper flakes or chili powder. 3. Herb-Forward Version Use extra rosemary, thyme, and parsley. 4. Protein Boost Add cooked chickpeas or white beans. 5. Lower-Carb Version Replace potatoes with cauliflower. 6. Smoky Chowder Add smoked paprika for richness. 7. Lemon-Herb Twist Add a splash of lemon juice before serving. 8. Sweet & Savory Fall Version Add 1 diced apple to the roasting tray. 9. Fully Puréed Velvet Chowder Blend until silky smooth for a creamy bisque-style soup. 10. Autumn Harvest Mix Add butternut squash or pumpkin. ❓ 10 FAQs
1. Can I use frozen root vegetables? Yes, they roast well—just thaw slightly first. 2. Can I skip roasting? Roasting adds flavor, but you can simmer raw vegetables directly. 3. Is coconut milk necessary? It adds richness, but you can substitute cashew cream or oat milk. 4. How do I make it thicker? Blend more of the soup or simmer uncovered. 5. How do I make it thinner? Add more vegetable broth. 6. What herbs are best? Thyme, rosemary, parsley, or a mix. 7. Can I make this oil-free? Yes—roast without oil and sauté with water. 8. Can I meal prep this? Absolutely—this soup reheats beautifully. 9. Does it taste sweet? The roasting naturally sweetens the veggies but the herbs balance everything. 10. What can I serve with this chowder? Crusty bread, vegan biscuits, salad, or roasted greens. 🏁 Conclusion This Roasted Root Vegetable Chowder is the perfect cozy vegan soup for fall and winter. It’s creamy, earthy, slightly sweet, deeply comforting, and full of nourishing plant-based ingredients. With roasted root vegetables, coconut milk, fresh herbs, and a thick chowder-style texture, this soup warms you from the inside out and brings pure autumn comfort to your table. It’s simple, wholesome, delicious, and easy to customize. Once you try it, you’ll want to make it all season long.
