Curried Winter Vegetable Soup
photo by Geniale Genie
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 22.18 ml butter
- 4.92 ml cumin
- 4.92 ml curry
- 4.92 ml rosemary
- 4.92 ml pepper
- 4.92 ml sage
- 4-6 garlic cloves, minced
- 1 large leek, chopped
- 946.36 ml vegetable stock
- 236.59 ml water
- 1 medium rutabaga
- 236.59 ml split red lentils or 236.59 ml split yellow lentils
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium parsnip, peeled and sliced
- 59.14 ml coconut milk (or regular milk)
- 9.85 ml cilantro or 9.85 ml parsley, finely chopped
directions
- In large stockpot, melt butter.
- Stir in cumin, curry, rosemary, pepper, and sage.
- Add garlic and leek.
- Cook on low heat, 2-5 minutes or until leek is tender.
- Add stock, water, rutabaga, and lentils.
- Bring to a boil, slowly.
- Reduce heat and simmer 10 minutes, covered.
- Add potatoes, carrots, and parsnips.
- Simmer, covered, for 25-40 minutes or until vegetables are tender.
- Remove from heat; allow to cool slightly, until all bubbling has stopped.
- Mash with a potato masher until consistency is partly chunky.
- Stir in coconut milk (if using) and cilantro or parsley.
- Return to heat briefly to re-warm and serve.
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