Prepare the Roasted Vegetables

  • Carrots, peeled, chopped 450.0 g
  • Turnip, diced, peeled and chopped 1.0 each
  • Parsnips, peeled and chopped 3.0 each
  • Squash, butternut or acorn, peeled and chopped 450.0 g
  • Garlic, chopped 6.0 cloves
  • Olive oil 65.0 ml
  • Curry Powder 7.0 g

Prepare the Soup

  1. Prepare the Roasted Vegetables

    • Preheat oven to 200 C.
    • In a bowl, place carrots, turnips, parsnips, squash, and garlic, and toss with the oil until coated lightly.
    • Sprinkle the curry powder into the bowl and toss again to coat evenly.
    • Place the vegetables on a sheet pan or roasting pan and roast until light brown and tender. Remove and reserve the roasted vegetables.
  2. Prepare the Soup

    • In a soup pot, add olive oil, curry powder and onions. Stir thoroughly; cook 5 minutes.
    • Add the prepared roasted vegetables and potatoes. Add prepared Knorr® Liquid Concentrated Base Vegetable.
    • Bring to a boil. Reduce to a simmer; cook 20 minutes.
    • Place soup into a blender and puree until completely smooth or use a vertical hand blender and puree the soup in the pot.
    • Season with salt and pepper, garnish with parsley.
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