Curried Root Vegetable Soup Food

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.

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.

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.

CURRIED VEGETABLE SOUP

Steps:

• Heat oil in a medium-size soup pot over moderate heat.
• Add the onion and cook, stirring, until translucent, 8 to 9 minutes.
• Stir in the garlic and curry powder and cook over low heat, stirring, for 1 minute.
• Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the heat to moderately low, and cover.
• Simmer just until the vegetables are tender, 10 to 12 minutes.
• While the vegetables cook, whisk the sour cream and flour together in a small bowl.
• Add a ladleful of the broth to the mixture and whisk again.
• When the vegetables are tender, stir the sour cream mixture into the soup.
• Simmer, stirring often, for 8 to 10 minutes; don't worry if there are small lumps of flour in the soup, they should cook out.
• Briefly whisking the broth might help.
• Taste the soup before serving, adding a bit more salt, if necessary.

CURRIED AUTUMN ROOT VEGETABLE SOUP

Steps:

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

CURRIED VEGETABLE SOUP

Steps:

• Place all ingredients in a large pot and bring to a boil over med-high heat.
• Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
• Serve garnished with a sprinkling of ground red pepper, if desired.