Roasted Root Vegetable Chowder – Cozy Vegan Fall Soup Recipe

Adam

Roasted Root Vegetable Chowder – Cozy Vegan Fall Soup Recipe

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.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Ingredients Equipment Method Notes

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

Equipment

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

Method

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.

Notes

🧊 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.