Curried Roasted Root Vegetable Soup
This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.
Servings
6
Servings
6
Ingredients
Prepare the Roasted Vegetables
  • 3each garlic clovespeeled, whole
  • 1.5each Parsnipspeeled and (rough) chopped
  • 0.5each Turnipdiced, peeled, and chopped
  • 0.5lbs carrotspeeled and (coarsely) chopped
  • 0.5lbs Squash, butternut or acornpeeled and chopped
  • 0.5Tbsp curry powder
  • 0.13cups olive oil
Prepare the Soup
  • 1each Onions, whitepeeled and diced
  • 0.25Tbsp curry powder
  • 0.5gallon Knorr® Professional Liquid Concentrated Base Vegetable 32 ozprepared
  • Kosher salt and black pepperto taste
  • 0.5each Italian Parsleysmall bunch, chopped
  • 1Tbsp olive oil
  • 0.5lbs Yukon Gold potatoesdiced
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.