Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, curried roasted root veg soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Curried Roasted Root Veg Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Curried Roasted Root Veg Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook curried roasted root veg soup using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Curried Roasted Root Veg Soup:
- Take 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)
- Take 2 tsp coriander seeds
- Get 1 tsp cumin seeds
- Prepare 1/4 tsp cayenne pepper
- Prepare 1/4 tsp paprika
- Prepare 1/2 tsp turmeric
- Prepare 1 medium yellow onion, chopped
- Take 2 clove garlic, finely chopped
- Make ready 1 thumb-size piece fresh ginger, grated
- Make ready 2 tbsp vegetable oil
- Prepare 2 1/2 cup water or vegetable stock
- Get 4 tbsp natural yogurt or creme fraiche
Instructions 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 ;)
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