Curried Roasted Root Veg Soup

Name: Curried Roasted Root Veg Soup
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium parsnips, peeled and chopped; 4 medium carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook); 2 tsp coriander seeds; 1 tsp cumin seeds; 1/4 tsp cayenne pepper; 1/4 tsp paprika; 1/2 tsp turmeric; 1 medium yellow onion, chopped; 2 clove garlic, finely chopped; 1 thumb-size piece fresh ginger, grated; 2 tbsp vegetable oil; 2 1/2 cup water or vegetable stock; 4 tbsp natural yogurt or creme fraiche

Celeste @celeste_xtina_C00K5

Essex

Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.

Celeste @celeste_xtina_C00K5

Essex

Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.

Saved

Ingredients

45 mins

4 servings

4 mediumparsnips, peeled and chopped
4 mediumcarrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook)
2 tspcoriander seeds
1 tspcumin seeds
1/4 tspcayenne pepper
1/4 tsppaprika
1/2 tspturmeric
1 mediumyellow onion, chopped
2 clovegarlic, finely chopped
1thumb-size piece fresh ginger, grated
2 tbspvegetable oil
2 1/2 cupwater or vegetable stock
4 tbspnatural yogurt or creme fraiche

Saved

Steps

45 mins

1

In a dry pan, heat the cumin seeds and coriander seeds until they are fragrant and beginning to pop slightly. Grind them up in a pestle and mortar (if you don't have one, skip this step and just use ground cumin and coriander)
2

Pour 1 tablespoon of vegetable oil around the sides of a large bowl, add the vegetables, spices and some salt and ground black pepper. Mix up with your hands.
3

Spread the vegetables out on a baking sheet and put into a 180C oven for 20-25 minutes, turning them around halfway through
4

When the vegetables are a bit browned, get a large soup pan on a medium heat and heat the other tablespoon of oil
5

Saute the onion until soft, then add the garluc and ginger and saute for another minute
6

Scrape the roasted vegetables into pan and then add the water or stock and turn up the heat to bring it to a boil
7

Turn down the heat again and simmer the soup for 12-15 minutes
8

Blend the soup, either in the pan with a stick blender, or in a liquidizer. Either way, please be very careful with hot liquid!
9

Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;)