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root vegetable soup in black bowls
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5 from 2 votes

Root Vegetable Soup

Savory, thick, creamy, and loaded with delicious flavor to warm the body and soul! Root vegetables simmered in a sage flavored broth, then pureed into a velvety smooth concoction.
Prep Time5 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: creamy, root vegetable, soup
Servings: 5
Calories: 268kcal
Author: DSTR


  • 3 tbsp Unsalted butter
  • 1 medium Onion diced
  • 2 medium Carrots chopped coarsley
  • 1 large Parsnip chopped coarsely
  • 2 stalks Celery chopped coarsely
  • 1 medium Russet potato chopped coarsely
  • 1 medium Sweet potato chopped coarsely
  • 8 large Fresh sage leaves
  • 1/2 tsp Fresh ginger grated
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper, ground
  • 3 1/2 cups Vegetable stock
  • 1/2 cup Heavy cream
  • Fresh chives chopped - optional


  • In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrots, parsnips, and celery. Stir to coat evenly. Saute for about 10 minutes stirring occasionally, until they start to soften.
  • Add the russet potato, sweet potato, sage, ginger, salt, and pepper. Saute for about 1 minute or until the sage becomes fragrant.
  • Stir in the vegetable stock, bring to a boil. Reduce the heat to a simmer. Cover, and cook until the vegetables are tender and cook through about 15 minutes.
  • Remove from the heat. Discard the sage. Puree the soup with an immersion blender or puree in batches in a blender until smooth and creamy.
  • Stir in the heavy cream. Taste and add more salt and pepper if needed.
  • Garnish with chopped chives and a little extra cream, if desired.


Yields about 5 cups. 


Calories: 268kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 961mg | Potassium: 621mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11473IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg