CURRIED AUTUMN ROOT VEGETABLE SOUP
This recipe is similar to one that I found in a magazine. It is mild yet well spiced. It was a hit with family and friends and freezes well!
Provided by ms.susan
Categories < 4 Hours
Time 3h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees.
- Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
- Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
- Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
- Melt butter in a very large soup pot.
- Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
- Add chicken broth and bring to a boil.
- Add the roasted vegetables and simmer for 40 minutes.
- Using an immersion blender puree until smooth.
- Add the coconut milk and season with salt and pepper if desired.
- Served topped with green onions.
- ENJOY!
Nutrition Facts : Calories 249.6, Fat 17.3, SaturatedFat 10.7, Cholesterol 9.2, Sodium 762.8, Carbohydrate 21.3, Fiber 3.9, Sugar 5.8, Protein 5.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love