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
carrots, peeled and chopped into chunks
small onion, chopped
medium potatoes, peeled and chopped into chunks
yellow curry powder
sea salt and pepper, to taste
yogurt and cilantro (for garnish)
heavy cream (optional)
In This Recipe
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.