Curried Roasted Root Veg Soup
Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.
Curried Roasted Root Veg Soup
Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.
Cooking Instructions
- 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 ;)
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