Roasted Vegetable Soup with Chimichurri Sauce

Turnips?  Yikes – why does Food Network’s Fall Fest challenge us so?  I did create a turnip gratin last year.  This opulent dish was simple.  Layer anything with cream, butter and cheese and you have a knock out.

However, here we are, in root vegetable season again and I’m challenged to turn this violet hued, bulbous veggie into something wonderful.  Therefore, I decided to combine it with other fall produce to create a hearty and exotic soup.

Roasting the root vegetables gives this soup extra depth.  The baking process brings out the inherent sweetness and the crisp brown edges add texture and crunch. I’ve added a Mediterranean flare, by dusting the raw vegetables with cumin and coriander, while augmenting the finished product with a dab of chimichurri sauce.  This tart sauce contrasts beautifully with the sweet roots and the cilantro enhances the subtle flavors of the spices.  Plus, a little flaked red pepper boosts it’s warming powers; which we all need as the fall chill invades our warm summer weather.

Roasted Vegetable Soup with Chimichurri Sauce

Serves 4

Ingredients

• 1 medium turnip, cut in 1/2" cubes
• 3 large carrots, peeled, cut lengthwise and sliced in 1/2" pieces
• 1 medium sweet potato, peeled and cut into 1/2" cubes
• 3 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1 medium yellow onion, roughly chopped
• 2 celery stalks, cut lengthwise and sliced into 1/2 " pieces
• 2 garlic cloves, minced
• 4 cups chicken broth, divided

Cooking Directions

1. Heat oven to 400 degrees F.
2. Spread first three vegetables on a sheet pan. Toss with 2 tablespoons of olive oil, cumin, coriander and salt. Roast for 40 minutes, stirring every 10 minutes.
3. In a large stock pot combine celery, onion and garlic with 1 tablespoon of olive oil. Sautee 8-10 minutes until vegetables are translucent, stirring often.
4. After roasting vegetables, combine 1 cup with 1 cup of chicken broth in a blender. Puree until smooth.
5. Add pureed vegetables, the rest of chicken broth and roasted vegetables to celery mixture in stock pot.
6. Heat through for 15 minutes on medium heat.
7. Serve with a dollop of chimicurri sauce from Epicurious.com.

Fall Fest Turnip Posts:
Jeanette's Healthy Living: Chinese Turnip Cake
Napa Farmhouse 1885: Mashed Turnips With Caramelized Onions and Balsamic
Cooking With Elise: Balsamic Roasted Turnips and Thyme
Virtually Homemade: Roasted Vegetable Soup With Chimichurri 
Feed Me Phoebe: Turnip Hash With Basil Vinaigrette
Thursday Night Dinner: Honey Glazed Roasted Root Vegetables
Made By Michelle: Roasted Turnips and Carrots
HGTV Gardens: Garden-to-Table: Turnips
FN Dish: Fall Into Turnips