Curried Autumn Root Vegetable Soup Recipe

Name: Curried Autumn Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large parsnips; 3 large carrots; 1 celery root; 1 large turnip; 1 sweet potato; 2 lbs butternut squash; 3 3 tablespoons coconut oil or 3 tablespoons butter; 1 teaspoon sea salt; 1 teaspoon pepper; 3 tablespoons butter; 2 stalks celery, diced; 1 large white onion, chopped; 4 garlic cloves, minced; 1 inch gingerroot, minced; 1 green chili pepper, finely chopped; 1/2 teaspoon ground cumin; 3/4 teaspoon hot curry powder; 6 cups chicken broth; 1 (400 ml) can coconut milk; 3 green onions, chopped for garnish

Servings: persons

3 large parsnips
3 large carrots
1 celery root
1 large turnip
1 sweet potato
2 lbs butternut squash
3 3 tablespoons coconut oil or 3 tablespoons butter
1 teaspoon sea salt
1 teaspoon pepper
3 tablespoons butter
2 stalks celery, diced
1 large white onion, chopped
4 garlic cloves, minced
1 inch gingerroot, minced
1 green chili pepper, finely chopped
1/2 teaspoon ground cumin
3/4 teaspoon hot curry powder
6 cups chicken broth
1 (400 ml) can coconut milk
3 green onions, chopped for garnish

1
Preheat oven to 425 degrees.
2
Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
3
Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
4
Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
5
Melt butter in a very large soup pot.
6
Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
7
Add chicken broth and bring to a boil.
8
Add the roasted vegetables and simmer for 40 minutes.
9
Using an immersion blender puree until smooth.
10
Add the coconut milk and season with salt and pepper if desired.
11
Served topped with green onions.
12
ENJOY!

3239

kcal

Calories

283

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 large parsnips, 3 large carrots, 1 celery root, 1 large turnip, and more.

Yes, Curried Autumn Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Autumn Root Vegetable Soup

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