Curried Roasted Root Vegetable Soup

Name: Curried Roasted Root Vegetable Soup
Yield: 12
Ingredients: 6.0each Garlic cloves, peeled, whole; 3.0each Parsnips, peeled and (rough) chopped; 1.0each Turnip, diced, peeled and chopped; 1.0lb Carrots, peeled and (coarsely) chopped; 1.0lb Squash, butternut or acorn, peeled and chopped; 1.0Tbsp Curry powder; 0.25cup Olive oil; 2.0each Onions, white, peeled and diced; 0.5Tbsp Curry powder; 1.0gallon, prepared Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack; 0.0pinch Kosher salt and black pepper to taste; 1.0each Italian Parsley, small bunch, chopped; 2.0Tbsp Olive oil; 1.0lb Yukon Gold potatoes, medium diced

Curried Roasted Root Vegetable Soup – - Recipe

This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.

...

Prepare the Roasted Vegetables

Garlic cloves, peeled, whole 6.0 each
Parsnips, peeled and (rough) chopped 3.0 each
Turnip, diced, peeled and chopped 1.0 each
Carrots, peeled and (coarsely) chopped 1.0 lb
Squash, butternut or acorn, peeled and chopped 1.0 lb
Curry powder 1.0 Tbsp
Olive oil 0.25 cup

Prepare the Soup

Onions, white, peeled and diced 2.0 each
Curry powder 0.5 Tbsp
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack 1.0 gallon, prepared
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack
Buy it now

x

Go to this product on one of these webshops

Food Service Direct

Amazon

WebstaurantStore

See More
Kosher salt and black pepper to taste
Italian Parsley, small bunch, chopped 1.0 each
Olive oil 2.0 Tbsp
Yukon Gold potatoes, medium diced 1.0 lb

Soups & Stews

Vegetables

Fall

Winter

Vegan

Vegetarian

Plant-Forward

Gluten-free

Delivery and Takeaway

Knorr®

Full Service Restaurants

Limited Service Restaurants

Senior Living

Commissary

This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.

...

Preparation

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.
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.