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Curried Roasted Root Vegetable Soup
Ingredients per serving
Prepare the Roasted Vegetables
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Carrots, peeled, chopped 450.0 g
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Turnip, diced, peeled and chopped 1.0 each
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Parsnips, peeled and chopped 3.0 each
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Squash, butternut or acorn, peeled and chopped 450.0 g
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Garlic, chopped 6.0 cloves
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Olive oil 65.0 ml
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Curry Powder 7.0 g
Prepare the Soup
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Onions, white, peeled and diced 2.0 each
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Curry Powder 3.0 g
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Kosher salt and black pepper to taste
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Italian Parsley, small bunch, chopped 1.0 each
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Olive oil 30.0 ml
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Potatoes, Yukon Gold, peeled, diced 450.0 g