Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, curried roasted root veg soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Curried Roasted Root Veg Soup is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Curried Roasted Root Veg Soup is something that I’ve loved my whole life.
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To get started with this recipe, we have to first prepare a few ingredients. You can have curried roasted root veg soup using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Curried Roasted Root Veg Soup:
- Prepare 4 medium parsnips, peeled and chopped
- Get 4 medium carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook)
- Make ready 2 tsp coriander seeds
- Get 1 tsp cumin seeds
- Prepare 1/4 tsp cayenne pepper
- Take 1/4 tsp paprika
- Make ready 1/2 tsp turmeric
- Take 1 medium yellow onion, chopped
- Take 2 clove garlic, finely chopped
- Prepare 1 thumb-size piece fresh ginger, grated
- Get 2 tbsp vegetable oil
- Prepare 2 1/2 cup water or vegetable stock
- Take 4 tbsp natural yogurt or creme fraiche
Add prepared Knorr® Liquid Concentrated Base Vegetable. This week I thought it was time I updated my Curried Root Vegetable Soup which I posted back in my blog's infancy after a fridge clear out. So along with some new pictures I also made a few tweaks to the recipe as I decided it needed to be a bit sweeter. Great recipe for Curried Roasted Root Veg Soup.
Steps to make Curried Roasted Root Veg Soup:
- In a dry pan, heat the cumin seeds and coriander seeds until they are fragrant and beginning to pop slightly. Grind them up in a pestle and mortar (if you don't have one, skip this step and just use ground cumin and coriander)
- Pour 1 tablespoon of vegetable oil around the sides of a large bowl, add the vegetables, spices and some salt and ground black pepper. Mix up with your hands.
- Spread the vegetables out on a baking sheet and put into a 180C oven for 20-25 minutes, turning them around halfway through
- When the vegetables are a bit browned, get a large soup pan on a medium heat and heat the other tablespoon of oil
- Saute the onion until soft, then add the garluc and ginger and saute for another minute
- Scrape the roasted vegetables into pan and then add the water or stock and turn up the heat to bring it to a boil
- Turn down the heat again and simmer the soup for 12-15 minutes
- Blend the soup, either in the pan with a stick blender, or in a liquidizer. Either way, please be very careful with hot liquid!
- Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;)
So along with some new pictures I also made a few tweaks to the recipe as I decided it needed to be a bit sweeter. Great recipe for Curried Roasted Root Veg Soup. Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced. Add the chopped roots and stir until everything is evenly coated in the spice mixture.
So that’s going to wrap this up with this exceptional food curried roasted root veg soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
