Curried Roasted Root Vegetable Soup
This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.
Ingredients per serving
Prepare the Roasted Vegetables
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Garlic cloves, peeled, whole 6.0 each
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Parsnips, peeled and (rough) chopped 3.0 each
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Turnip, diced, peeled and chopped 1.0 each
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Carrots, peeled and (coarsely) chopped 1.0 lb
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Squash, butternut or acorn, peeled and chopped 1.0 lb
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Curry powder 1.0 Tbsp
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Olive oil 0.25 cup
Prepare the Soup
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Onions, white, peeled and diced 2.0 each
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Curry powder 0.5 Tbsp
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Kosher salt and black pepper to taste
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Italian Parsley, small bunch, chopped 1.0 each
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Olive oil 2.0 Tbsp
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Yukon Gold potatoes, medium diced 1.0 lb
Preparation
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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.
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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.
