This Winter Root Vegetable Soup has been my go-to for chilly nights and simple family dinners. I first wrote this combination down during a raw, gray November when the farmers market bins were full of sturdy roots and I wanted something that felt restorative without a lot of fuss. The mixture of roasted carrots and parsnips gives a sweet, slightly caramelized backbone while potato and sweet potato add silky body. Celeriac brings a subtle celery-parsley earthiness that lifts the overall flavor, and turmeric gives a warm color and gentle, peppery warmth.

I often make a big tray and serve it straight from the pot, letting everyone ladle out their bowls while the house fills with the roasted aroma of garlic and bay leaves. It’s forgiving—perfect for busy nights—and each spoonful has a rustic texture because I leave it intentionally lumpy rather than fully puréed. The result is cozy, satisfying, and built from pantry-friendly ingredients that are easy to swap. This version is dairy-free and vegan, but its richness comes from careful roasting and the interplay of sweet and savory roots rather than cream or butter.

Ingredients

• Carrot: 1 large carrot, peeled and cut into large chunks. Look for firm, brightly colored roots — they caramelize beautifully and add natural sweetness.
• Parsnip: 1 large parsnip, peeled and chunked. Choose a firm parsnip free of soft spots; its nutty, slightly spicy flavor balances the sweeter vegetables.
• Potato: 1 large russet or Yukon Gold potato, peeled and cut into chunks. Potatoes give body and help thicken the soup when mashed.
• Sweet potato: 1 medium sweet potato (about 6–8 ounces), peeled and chopped. Use orange-fleshed sweet potato for sweetness and color contrast.
• Onion: 1 large yellow or red onion, peeled and quartered. Red adds a touch more sweetness; yellow gives a classic savory base.
• Celeriac (celery root): About the size of a medium potato — peeled and chopped into roughly 1 cup. Offers a celery-like, earthy aroma without stringy celery texture.
• Garlic: 2 whole garlic cloves, peeled. Roasted whole, they mellow and add depth without sharpness.
• Olive oil: 2 tablespoons extra-virgin olive oil to coat the vegetables and encourage caramelization.
• Bay leaves: 2 whole bay leaves for aromatic depth during roasting and simmering.
• Turmeric: 1/2 teaspoon ground turmeric for color and a warm, peppery note.
• Vegetable stock: 4 cups hot vegetable stock (32 fl oz). Use a good-quality, low-sodium stock or homemade for best results.
• Parsley: Fresh parsley, chopped, for garnish — adds a bright finish.
• Sea salt and pepper: To taste; adjust at the end after mashing so seasoning is balanced.

Instructions

Prepare the vegetables: Preheat the oven to 425°F. Peel and chop the carrot, parsnip, potato, sweet potato, onion and celeriac into similarly sized large chunks so they roast evenly. Place all vegetables and the whole peeled garlic cloves into a large bowl, drizzle with 2 tablespoons olive oil, season lightly with sea salt and pepper, and toss to coat. Roast the vegetables: Spread the vegetables on a large rimmed baking sheet lined with parchment paper in a single layer. Nestle 2 bay leaves among the pieces. Roast for about 30 minutes, turning once halfway through so they brown evenly; you want tender centers and caramelized edges — a fork should slide in easily. Rough chop after roasting: Remove the tray from the oven and use a large spoon or spatula to transfer vegetables to a cutting board. Remove and discard the bay leaves. Roughly chop the roasted onion and squeeze the garlic from its skins if needed — this helps release more flavor into the pot. Simmer with stock: Place all roasted vegetables (including the whole garlic) into a large pot. Pour in 4 cups of hot vegetable stock and add 1/2 teaspoon turmeric. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook uncovered for about 3 minutes to let flavors mingle and the stock absorb the roast. Finish to texture: Remove the pot from the heat and use a potato masher to mash the vegetables to a thick, lumpy consistency — leave some chunks for texture. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve immediately while hot.

Storage Tips

To store, cool the soup to room temperature for no more than 1 hour, then transfer to airtight containers and refrigerate for up to 4 days. For freezing, portion into freezer-safe containers leaving 1 inch headspace for expansion; label with date and freeze up to 3 months. Reheat gently on the stovetop over low heat, stirring and adding a small amount of warm stock or water if the texture becomes too thick. Frozen and reheated soup may be a touch grainier — a quick whisk or brief immersion blender pulse restores creaminess.

Ingredient Substitutions

If you don’t have celeriac, substitute with 1 rib of celery plus an additional small potato for texture. For onion, shallot or leek works well and will soften into sweetness when roasted. Swap turmeric for 1/4 teaspoon ground cumin if you prefer earthier warmth. If you need lower carbs, reduce the potato and sweet potato quantities and add more carrot and celeriac. Use homemade vegetable stock or a reduced-sodium store-bought version to control saltiness and flavor intensity.

Serving Suggestions

Serve with thick crusty bread or buttered multigrain toast for dipping — for a richer finish add a drizzle of extra-virgin olive oil or a swirl of coconut milk for creaminess without dairy. Top bowls with chopped parsley, a squeeze of lemon for brightness, or toasted pumpkin seeds for crunch. Pair with a simple green salad dressed in lemon and olive oil for a complete, seasonal meal.

Cultural Background

Root vegetable soups have a long tradition across northern and central Europe where hearty, storable roots kept kitchens fed through cold months. While this exact combination is modern and pragmatic, the technique of roasting roots before simmering nods to rustic peasant kitchens that used every method possible to extract maximum flavor from humble ingredients. Regions often vary the spice and herb profile — a bay and parsley base is classic in many European preparations.

Seasonal Adaptations

In deep winter, add a handful of roasted chopped parsnip and some smoked paprika for smoky warmth. In early autumn, include a small apple roasted with the vegetables for a hint of fruitiness. For spring, reduce sweet potato and add more carrots and young leeks to keep the bowl lighter. The recipe scales well for holiday buffets or small gatherings by doubling the tray and finishing in a larger pot.

Meal Prep Tips

Roast a few trays of mixed root vegetables on Sunday, cool and refrigerate in separate containers. During the week you can quickly assemble soups by heating a single tray with stock and turmeric, mashing and garnishing. Pre-chopped vegetables stored in sealed containers (with a paper towel to absorb moisture) also shorten prep. Use oven heat to roast multiple trays at once and rotate positions halfway through to ensure even browning.

This bowl is a quiet winter hero: economical, nourishing, and endlessly adaptable. I hope you make it a staple for your cold-weather evenings, tweak it with favorite spices, and return to its warmth whenever you need a simple, satisfying meal.