Creamy Curried Root Vegetable Soup Food

CURRIED ROOT VEGETABLE SOUP

Steps:

• Peel and dice the vegetables (cut swede smaller as takes longer to cook), keeping the onion separate.
• Melt the butter in a large pan and on a gentle heat gently sweat the onion, garlic and ginger under a lid for 10 minutes, stirring occasionally.
• Next turn the heat up a little and stir in the spices and cook for 2 minutes.
• Add the vegetables and cook for a few minutes whilst stirring to coat in the spices.
• Add the stock, salt and pepper.
• Bring to the boil and simmer with the lid on for about 25 - 30 minutes or until the vegetables are tender (push a piece of swede against the edge of the pan with a wooden spoon and if it breaks in half easily you're good to go).
• Blend (don't over blend or soup will turn gloopy).
• Taste, and adust seasoning if necessary.
• Reheat and serve with crusty bread.

CREAMY CURRIED ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
• Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
• Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

CREAMY ROOT VEGGIE SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

CREAM OF WINTER ROOT VEGETABLE SOUP

Steps:

• Bring chicken stock to a boil in medium-sized soup pot.
• Cut small 4"-5" square of finely woven cheese cloth. Make the herb packet by placing the bay leaf, basil, fennel, marjoram, and parsley in the center of the cheese cloth. Gather up ends of cheesecloth, tie tightly with kitchen string, and add to the chicken stock along with the garlic, rutabaga, carrots, parsnip, and celery. Bring to a boil then reduce heat to medium low and cook vegetables for 15 minutes.
• Add leek and cook 10 minutes then add potatoes and cook vegetables 15 minutes or until vegetables are soft.Remove from heat and discard the herb packet.
• Purée mixture until smooth using an immersion blender or food processor.
• Melt the butter in separate medium-sized soup pot over medium-low heat. Stir in the flour to make a roux, stirring constantly to blend the two ingredients and to prevent scorching. Gradually whisk in the milk until mixture is smooth. Increase heat to medium and continue to whisk milk mixture until it is thickened to desired consistency then add the puréed vegetable mixture. Stir mixture until heated then add the cheese, stirring until cheese is melted and blended into soup.
• Add salt and pepper, to taste.
• Ladle into soup bowls and garnish with croutons, a sprinkle of parsley, and a drizzle of a good quality finishing olive oil, if desired. Enjoy!

MARK BITTMAN'S CREAMY CURRIED CELERY ROOT SOUP - VEGETARIAN STYLE

Steps:

• Taken from The Minimalist Source: The New York Times Put the butter or coconut oil in a large, deep pot over medium-high heat. When it's melted, add the onion and garlic and cook until they begin to soften, 3 to 5 minutes. Add the curry powder and cumin and a sprinkle of salt and pepper and cook, stirring, for 1 minute. Add the celery root and stir just to coat it in the spices, then add the stock and bring the mixture to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occasionally, until the celery root is fully tender, 15 to 20 minutes more. Cool the mixture slightly, pour into a blender, and purée carefully, or use an immersion blender to purée the soup in the pan. Return the soup to the pan and stir in the cream; reheat if necessary. Taste and adjust the seasoning, and serve garnished with the herb.

COCONUT CURRY SOUP

Steps:

• Heat the coconut oil in a large stock pot (I use my Dutch Oven) over medium-high heat. Add the yellow onion and sauté, stirring occasionally, until translucent, about 8 minutes. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cook, stirring occasionally, until very fragrant, about 5 minutes. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
• Pour in the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
• Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.

VEGAN CURRIED CARROT GINGER SOUP

Steps:

• Heat oil in a Dutch oven or large pot over medium-high heat. Add carrots, onion, and celery. Season with salt and pepper, and sauté stirring occasionally until vegetables soften, about 10 minutes.
• Add garlic and curry powder; cook 1 minute more, stirring frequently.
• Add the rice milk, coconut milk, and carrot juice. Bring to a boil, reduce heat and simmer 20 minutes, or until carrots are tender. Remove from heat.
• Blend with an immersion blender or work in batches to puree the vegetables in a high-speed blender. Do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape.
• Pour each batch of pureed soup in another pot and keep warm on medium-low heat.
• Once all the vegetables are pureed stir in the syrup and ginger. Season to taste with salt and pepper.
• Can be made 3 days ahead. Let cool, cover, and refrigerate. Rewarm over medium heat when ready to serve along with suggested toppings.

COCONUT CURRY VEGETABLE SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

CURRIED CREAM OF ROOT VEGETABLE SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
• Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
• Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
• Sprinkle with fresh corriander.
• NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

CREAMY COCONUT CURRY SOUP

Steps:

• Mince the garlic and the shallots. Drain the chickpeas.
• In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the shallots and sauté 2 to 3 minutes, until translucent (alternatively, sauté the onion 4 to 5 minutes).
• Add the garlic, curry powder, cumin, coriander and cayenne, and stir for 1 minute. Pour in the white wine vinegar and stir until it evaporates, about 10 seconds. Add the chickpeas, vegetable broth, and kosher salt. Bring to a boil and boil gently for 5 minutes.
• Reduce to a simmer and stir in the maple syrup and all but about 1/4 cup coconut milk; reserve the remaining coconut milk for a garnish. Remove the soup from the heat and use an immersion blender or blender to puree until completely smooth. (If using an immersion blender, the soup will become quite foamy; stir for a minute or so to reincorporate the foam into the soup.) Taste, and add maple syrup or a few pinches salt to taste. Allow to cool slightly before serving, which will allow to soup to thicken slightly and the flavor to develop.
• To serve, garnish each bowl with extra coconut milk, a drizzle of olive oil, and pepitas (and get creative with your designs!).

CARROT GINGER SOUP

Steps:

• In a large pot, add 1/2 cup of the coconut milk and sauté the onion, carrots, grated ginger, garlic, cumin and turmeric over medium heat until carrots begin to soften and everything is very fragrant, about 8 minutes. If you want to speed up the process, you can cover the pot and stir from time to time.
• Add the remaining coconut milk and vegetable broth. Increase heat to high and bring to a full boil.
• Reduce heat to medium low and simmer, covered for 20 to 30 minutes until carrots are soft.
• Transfer everything to a blender (this will need to be done in batches) and blend until completely smooth. Leave the steam vent at the top of the lid slightly cracked so that steam can escape and be sure to blend on medium speed. Note: if you have an immersion blender, now is a great time to use it!
• Pour the smooth carrot soup back into the pot and heat for a few minutes unless it's already at the desired temperature (my blender heats as it blends, so the soup's ready after blending). If you do reheat on the stove, do so gently, else your delicious soup will become a cauldron of bubbling, spurting lava.
• Serve with a drizzle of coconut milk on top, sesame seeds, fresh chopped cilantro, and/or a dollop of coconut milk yogurt.

CREAMY LENTIL & VEGGIE CURRY

Steps:

• Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

30 BEST TURKEY SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey soup in 30 minutes or less!

CREAMY CURRIED PARSNIP SOUP

Steps:

• In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté until it starts lookin' a little golden, about 5 minutes. Add the parsnips and potato and keep stirring that shit around until they start to soften slightly, 3 to 5 minutes. Add the garlic, curry powder, ginger, cumin, and ½ teaspoon salt and sauté for another minute so the spices can kinda wake up and coat those rooty fucks. Add the veggie broth and milk and bring that to a slow simmer. Let that cook till the parsnips and potatoes are soft, at least 30 minutes. While that's cooking, in a small bowl, combine the nuts, cilantro, green onions, and a pinch of salt. Set the crumble aside. LOOK AT YOU MULTITASKING LIKE A MOTHERFUCKER. Once the soup is ready to go you can either: (a) Stick your immersion blender in the pot and let it run until the soup is creamy and your desired level of mild chunks has been achieved. OR (b) Work in batches and puree the soup in a blender until smooth and then pour it back in the pot. Up to you. Once the soup is creamy, stir in the lime juice and taste. Add more curry powder, salt, lime juice, or some pepper if you want. Serve with the crumble right in the middle of the bowls and maybe put some extra on the table because it's just that good. *Learn more about these pale motherfuckers on page 244 of our book Brave New Meal. Can't find them?Sub in celery root instead for a just as fucking delicious soup. Or do 5 cups chopped potatoes, 1 cup carrots. Whatever you got.

CREAMY CURRIED ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
• Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
• Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.