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Curried Autumn Root Vegetable Soup

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“This recipe is similar to one that I found in a magazine. It is mild yet well spiced. It was a hit with family and friends and freezes well!”
READY IN:
3hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
  3. Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
  4. Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
  5. Melt butter in a very large soup pot.
  6. Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
  7. Add chicken broth and bring to a boil.
  8. Add the roasted vegetables and simmer for 40 minutes.
  9. Using an immersion blender puree until smooth.
  10. Add the coconut milk and season with salt and pepper if desired.
  11. Served topped with green onions.
  12. ENJOY!

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