Author Notes
This vegetarian soup is a combination of root veggies and spicy curry powder and turmeric that makes a creamy, healthy lunch or supper. It is super simple to make but holds lots of flavor. —Grace Flack
Ingredients
-
2 pounds
carrots, peeled and chopped into chunks
-
1
small onion, chopped
-
2 tablespoons
olive oil
-
2
medium potatoes, peeled and chopped into chunks
-
2 tablespoons
yellow curry powder
-
1/2 tablespoon
turmeric
-
5 cups
vegetable stock
-
sea salt and pepper, to taste
-
yogurt and cilantro (for garnish)
-
1-2 tablespoons
heavy cream (optional)
Directions
-
Preheat oven to 400 F. Peel and cut carrots into chunks. Combine with chopped onion and toss with olive oil, salt and pepper, curry powder and turmeric.
-
Roast the veggies in the oven for 30-40 minutes or until vegetables are cooked through and tender.
-
Warm the vegetable stock in a large pan and scrape the roasted vegetables into the pan. Puree with a hand immersion blender or in batches in a blender until thoroughly combined and smooth.
-
Taste the soup and adjust the seasonings, salt, pepper and curry powder, and add in the cream (if using). Serve with a garnish of yogurt and cilantro.
See what other Food52ers are saying.