Curried Cream of Root Vegetable Soup

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!

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Kim A. Heaphy
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@Kim A. Heaphy
Contributor
"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!"
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  1. Lille
    The kids like this and call it "Sunny Soup". I usually substitute parsnips for the turnips.
    Reply
  2. Lille
    The kids like this and call it "Sunny Soup". I usually substitute parsnips for the turnips.
    Reply
  3. Kim A. Heaphy
    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!
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