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!

• Ready In: 3 hrs
• Serves: 10

Ingredients

• 3  large parsnips
• 3  large carrots
• 1  celery root
• 1  large turnip
• 1  sweet potato
• 2  lbs  butternut squash
• 3  tablespoons olive oil or 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

1. Preheat oven to 425 degrees.
2. Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
3. Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
4. Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
5. Melt butter in a very large soup pot.
6. Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
7. Add chicken broth and bring to a boil.
8. Add the roasted vegetables and simmer for 40 minutes.
9. Using an immersion blender puree until smooth.
10. Add the coconut milk and season with salt and pepper if desired.
11. Served topped with green onions.
12. ENJOY!