Curried Cream of Root Vegetable Soup

Recipe by Kim A. Heaphy
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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