Curried Autumn Root Vegetable Soup

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READY IN: 3hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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