Curried Roasted Root Vegetable Soup - Ginsberg's Foods

Curried Roasted Root Vegetable Soup

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 Curried Roasted Root Vegetable Soup
This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.
Curried Roasted Root Vegetable Soup
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Servings
Ingredients
Prepare the Roasted Vegetables
  • 3 each garlic cloves peeled, whole
  • 1.5 each Parsnips peeled and (rough) chopped
  • 0.5 each Turnip diced, peeled, and chopped
  • 0.5 lbs carrots peeled and (coarsely) chopped
  • 0.5 lbs Squash, butternut or acorn peeled and chopped
  • 0.5 Tbsp curry powder
  • 0.13 cups olive oil
Prepare the Soup
  • 1 each Onions, white peeled and diced
  • 0.25 Tbsp curry powder
  • 0.5 gallon Knorr® Professional Liquid Concentrated Base Vegetable 32 oz prepared
  • Kosher salt and black pepper to taste
  • 0.5 each Italian Parsley small bunch, chopped
  • 1 Tbsp olive oil
  • 0.5 lbs Yukon Gold potatoes diced
Servings
Ingredients
Prepare the Roasted Vegetables
  • 3 each garlic cloves peeled, whole
  • 1.5 each Parsnips peeled and (rough) chopped
  • 0.5 each Turnip diced, peeled, and chopped
  • 0.5 lbs carrots peeled and (coarsely) chopped
  • 0.5 lbs Squash, butternut or acorn peeled and chopped
  • 0.5 Tbsp curry powder
  • 0.13 cups olive oil
Prepare the Soup
  • 1 each Onions, white peeled and diced
  • 0.25 Tbsp curry powder
  • 0.5 gallon Knorr® Professional Liquid Concentrated Base Vegetable 32 oz prepared
  • Kosher salt and black pepper to taste
  • 0.5 each Italian Parsley small bunch, chopped
  • 1 Tbsp olive oil
  • 0.5 lbs Yukon Gold potatoes diced
Curried Roasted Root Vegetable Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Prepare the Roasted Vegetables
  1. Preheat oven to 400 degrees.
  2. In a bowl, place carrots, turnips, parsnips, squash, and garlic, and toss with the oil until coated lightly.
  3. Sprinkle the curry powder into the bowl and toss again to coat evenly.
  4. Place the vegetables on a sheet pan or roasting pan and roast until light brown and tender. Remove and reserve the roasted vegetables.
Prepare the Soup
  1. In a soup pot, add olive oil, curry powder and onions. Stir thoroughly; cook 5 minutes.
  2. Add the prepared roasted vegetables and potatoes. Add prepared Knorr® Liquid Concentrated Base Vegetable.
  3. Bring to a boil. Reduce to a simmer; cook 20 minutes.
  4. Place soup into a blender and puree until completely smooth or use a vertical hand blender and puree the soup in the pot.
  5. Season with salt and pepper, garnish with parsley.
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