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Healthful soups get a boost from roasted veggies

Roasting vegetables for the mix is the key to flavorful winter soups.

It's important to make sure the pieces are uniform in size so they cook evenly. Cut them in 1 1?4- to 2-inch lengths. If they are too small, they can dry out. Toss veggies every 10 minutes during roasting for even browning and to prevent burning. Unlike preparing roasted vegetables for a side dish, when you want a little bit of firmness, these vegetables should be meltingly soft before pureeing to ensure a smooth and creamy soup.

When blending, add enough broth to achieve a smooth consistency. Depending on the size of your food processor, you might have to transfer the mixture to a larger container or a stockpot to accommodate all the broth.

The thickness of the soup depends on preference. They can be stick-to-your-ribs, porridgelike potages or thinner soups. Also, the amount of liquid will vary depending on the water content of the vegetables after roasting.

This is the recipe from Barefoot Contessa Family Style Cookbook by Ina Garten (Clarkson Potter, $35). The veggies are great roasted on their own for a side dish, but also make a tasty, hearty soup when pureed. This makes a bigger batch than the other soups, so you'll need two baking sheets.

ROASTED WINTER VEGETABLE SOUP

Makes 6-8 servings

1 pound carrots, peeled and sliced into 1 1/4-inch pieces

1 pound parsnips, peeled and sliced into 1 1/4-inch pieces

1 large sweet potato, peeled and sliced into 1 1/4-inch pieces

1 small butternut squash, about 2 pounds, peeled and seeded, sliced into 1 1/4-inch pieces

3 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

7 to 9 cups reduced-sodium chicken or vegetable broth, heated

2 tablespoons chopped fresh flat-leaf parsley (optional)

Preheat oven to 425 degrees. On foil-lined, rimmed baking sheets, combine carrots, parsnips, sweet potato and squash. Drizzle with oil; toss to coat. Sprinkle with salt and pepper. Roast for 30 to 40 minutes or until tender and slightly charred, tossing every 10 minutes. Transfer vegetables to a food processor and add 3 cups broth. Blend until smooth, adding additional broth to achieve desired consistency. Garnish with parsley, if desired.

Approximate nutritional analysis per serving (based on 8): 207 calories, 31 g carbohydrates, 6 g fiber, 5 g fat, no cholesterol, 835 mg sodium.

Even people who don't like cauliflower will find this soup satisfying.

ROASTED CAULIFLOWER AND THYME SOUP

Makes 4 servings

1 large head cauliflower, broken into florets, about 6 cups

1 garlic clove, minced

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

1 teaspoon fresh thyme leaves

2 tablespoons freshly grated Parmesan cheese

3 1?2 to 4 1?2 cups reduced-sodium chicken or vegetable broth, heated

Preheat oven to 450 degrees. On a foil-lined, rimmed baking sheet, place cauliflower. Sprinkle with garlic, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 25 to 30 minutes or until tender and slightly charred, tossing every 10 minutes for even roasting. Add thyme and Parmesan and roast for 5 to 10 minutes.

Transfer vegetables to a blender and add 3 cups broth. Blend until smooth, adding additional broth to achieve desired consistency.

Approximate nutritional analysis per serving: 106 calories , 9 g carbohydrates, 4 g fiber, 4 g fat, no cholesterol, 433 mg sodium.

Garam masala, an alternative to curry powder is a combination of black pepper, cardamom, cinnamon, cloves and coriander. Apple juice adds sweetness to balance the spice, but if you prefer a more savory flavor, use broth.

ROASTED BUTTERNUT SQUASH-APPLE SOUP WITH GARAM MASALA

Makes 4 servings

4 1/2 cups butternut squash (about 2 1/4 pounds) peeled and cubed

1 onion, thinly sliced

1 teaspoon garam masala

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 Granny Smith apples, peeled and chopped

3-4 cups reduced-sodium chicken or vegetable broth, heated

1 cup apple juice or broth

Preheat oven to 400 degrees. On a foil-lined, rimmed baking sheet, combine squash and onion. Sprinkle with garam masala. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 25 to 30 minutes or until tender and slightly charred, tossing every 10 minutes for even roasting. Add apples and roast for 10 minutes. Transfer vegetables to a food processor and add 3 cups broth. Blend until smooth, adding apple juice or additional broth to achieve desired consistency.

Approximate nutritional analysis per serving: 264 calories, 44 g carbohydrates, 6 g fiber, 7 g fat, no cholesterol, 401 mg sodium.

Using baby carrots saves peeling and chopping time. The ginger adds brightness and pungency to the soup.

ROASTED CARROT-GINGER SOUP

Makes 4-6 servings

1 pound baby carrots

1 pound parsnips, peeled and sliced into 1 1/4-inch pieces

1 (2-inch) piece ginger, peeled and chopped

2 tablespoons olive oil

2 tablespoons honey

Kosher salt and freshly ground black pepper

5 to 6 cups reduced-sodium chicken or vegetable broth, heated

Preheat oven to 400 degrees. On a foil-lined, rimmed baking sheet, combine carrots and parsnips. Sprinkle with ginger. Drizzle with olive oil and honey; toss to coat. Sprinkle with salt and pepper. Roast for 30 to 40 minutes or until tender and slightly charred, tossing every 10 minutes for even roasting.

Transfer vegetables to a food processor and add 3 cups broth. Blend until smooth, adding additional broth to achieve desired consistency.

Approximate nutritional analysis per serving (based on 4 servings): 270 calories, 38 g carbohydrates, 7 g fiber, 8 g fat, no cholesterol, 697 mg sodium.