Curried Autumn Root Vegetable Soup
- Ready In:
- 3hrs
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 3 large parsnips
- 3 large carrots
- 1 celery root
- 1 large turnip
- 1 sweet potato
- 2 lbs butternut squash
- 3 3 tablespoons coconut oil or 3 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 tablespoons butter
- 2 stalks celery, diced
- 1 large white onion, chopped
- 4 garlic cloves, minced
- 1 inch gingerroot, minced
- 1 green chili pepper, finely chopped
- 1⁄2 teaspoon ground cumin
- 3⁄4 teaspoon hot curry powder
- 6 cups chicken broth
- 1 (400 ml) can coconut milk
- 3 green onions, chopped for garnish
directions
- 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!
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RECIPE SUBMITTED BY
ms.susan
Canada