CURRIED CREAM OF ROOT VEGETABLE SOUP

Curried Cream of Root Vegetable Soup image

This is a recipe I recieved from a friend some time ago. It has been a hit at a number of dinner functions. It is the ideal soup for a cool fall day or a cold winter day!

Provided by Kim A. Heaphy

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 1/2 cups apples, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 cup turnip, peeled and cubed
4 cups chicken stock
1 cup light cream or 1 cup condensed milk
1/4 cup fresh coriander, chopped (optional)

Steps:

In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
Sprinkle with fresh corriander.
NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

Nutrition Facts : Calories 233.5, Fat 13.9, SaturatedFat 7.8, Cholesterol 41.4, Sodium 314.8, Carbohydrate 22.3, Fiber 3.1, Sugar 9.3, Protein 6.4

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