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Prepare the Soup

  • Curry Powder 0.5 T.
  • Onions, white, peeled and diced 2 each
  • Potatoes, Yukon Gold, peeled, diced 1 lbs.
  • KNORR® Professional Liquid Concentrated Vegetable Base, prepared 1 gal
  • Kosher salt and black pepper to taste 1 pinch
  • Italian Parsley, small bunch, chopped 1 each

Prepare the Roasted Vegetables

  • Curry Powder 2 T.
  • Corn Oil 0.25 cup
  • Garlic, peeled, whole 6 cl
  • Squash, butternut or acorn, peeled and chopped 1 lbs.
  • Parsnips, peeled and chopped 1 each
  • Turnip, diced, peeled and chopped 1 each
  • Carrots, peeled, chopped 1 lbs.
  1. Prepare the Soup

    • In a medium-hot soup pot, add a drizzle of oil and 1/2 tablespoon of curry powder and onions. Stir thoroughly; cook 5 minutes.
    • Add the roasted vegetables (sub recipe below)and potatoes.
    • 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.
    • Garnish with parsley.
  2. Prepare the Roasted Vegetables

    • Preheat oven to 400 degrees.
    • In a bowl, place carrots, turnips, parsnips, squash, and garlic, and toss with the oil until coated lightly. Sprinkle 1 tablespoon of 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.
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