Curried Cream of Root Vegetable Soup

Name: Curried Cream of Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons butter; 1 1/2 cups apples, peeled and diced; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon gingerroot, minced; 1 1/2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 2 carrots, peeled and cubed; 1 sweet potato, peeled and cubed; 1 cup turnip, peeled and cubed; 4 cups chicken stock; 1 cup light cream or 1 cup condensed milk; 1/4 cup fresh coriander, chopped (optional)

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Recipe by 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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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons butter
1 ¹⁄₂

cups apples, peeled and diced
1

onion, chopped
2

garlic cloves, minced
1

tablespoon gingerroot, minced
1 ¹⁄₂

teaspoons curry powder
1

teaspoon ground cumin
1

teaspoon ground coriander
1

teaspoon dried thyme
¹⁄₄

teaspoon cayenne pepper
2

carrots, peeled and cubed
1

sweet potato, peeled and cubed
1

cup turnip, peeled and cubed
4

cups chicken stock
1

cup light cream or 1 cup condensed milk
¹⁄₄

cup fresh coriander, chopped (optional)

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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