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Roasted Vegetable and Chicken Fall Soup

This hearty soup combines roasted vegetables and tender chicken cooked with warm spices to create a smoky, flavorful broth. The dish features a smooth, comforting texture with a slightly chunky appearance from the roasted ingredients, finished with fresh lime and herbs for brightness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic whole cloves, for roasting
  • 1 pound carrots peeled and chopped
  • 1 pound sweet potatoes peeled and chopped
  • 2 tablespoons olive oil for tossing vegetables
  • 1 pound raw chicken breasts or thighs, skinless
  • 1 teaspoon ground cumin for roasting with vegetables and in soup
  • 6 cups chicken broth low-sodium preferred
  • 1 lime lime juiced, for brightness
  • fresh cilantro cilantro chopped, for garnish
  • salt Salt to taste
  • black pepper Black pepper to taste

Equipment

  • Oven
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the carrots, sweet potatoes, garlic cloves, and a teaspoon of cumin with olive oil and a pinch of salt. Spread the mixture on a baking sheet and roast for 30-35 minutes until vegetables are tender and slightly caramelized.
  2. While the vegetables roast, season the chicken breasts with salt, pepper, and a pinch of cumin. Heat a tablespoon of olive oil in a large pot over medium heat, then add the chicken. Sear for 4-5 minutes per side until golden and cooked through. Remove and set aside to rest.
  3. Once the roasted vegetables are done, transfer them to a blender along with the roasted garlic. Add a cup of chicken broth and blend until smooth—this creates a rich, smoky base.
  4. Pour the blended mixture into the pot with the remaining chicken broth, stirring to combine. Bring the soup to a gentle simmer over medium heat, allowing the flavors to meld for 10 minutes.
  5. While the soup simmers, chop the rested chicken into bite-sized pieces. Add the chicken to the soup, allowing it to reheat and absorb flavors for another 5 minutes.
  6. Squeeze in the fresh lime juice, stir well, and taste. Adjust seasoning with additional salt or pepper if needed, and sprinkle with chopped cilantro for freshness before serving.

Notes

For extra smoky flavor, you can char the vegetables slightly in the oven. Leftover soup can be stored in the refrigerator for up to 3 days and reheated well.