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Prepare the Roasted Vegetables

  • Garlic cloves, peeled, whole 6 each
  • Parsnips, peeled and chopped 3 each
  • Turnip, diced, peeled and chopped 1 each
  • Carrots, peeled and (coarsely) chopped 1 lb
  • Squash, butternut or acorn, peeled and chopped 1 lb
  • Curry powder 1 Tbsp
  • Olive oil 0.25 cup

Prepare the Soup

  1. Prepare the Roasted Vegetables

    • Preheat oven to 400 degrees.
    • In a bowl, place carrots, turnips, parsnips, squash, and garlic, and toss with the oil until coated lightly.
    • Sprinkle the curry powder into the bowl and toss again to coat evenly.
    • Place the vegetables on a sheet pan or roasting pan and roast until light brown and tender. Remove and reserve the roasted vegetables.
  2. Prepare the Soup

    • In a soup pot, add aolive oil, curry powder and onions. Stir thoroughly; cook 5 minutes.
    • Add the prepared roasted vegetables and potatoes. Add prepared Knorr® Liquid Concentrated Base Vegetable.
    • Bring to a boil. Reduce to a simmer; cook 20 minutes.
    • Place soup into a blender and puree until completely smooth or use a vertical hand blender and puree the soup in the pot.
    • Season with salt and pepper, garnish with parsley.
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