As the end of the year comes to a close, our farmers are working hard to get those lovely roots out to your hands to showcase. I have always enjoyed the fall/winter seasons of a farm because they mostly remind me of cozy dishes, warm drinks and lots of time spent at home with friends and family.
This year is no different as we create dishes that our families will enjoy. Root vegetables lend themselves to many different ways to use. You can roast them on a sheet pan for side vegetables for your dinner protein.
Eat them raw with a house made (or store bought) dip while you are watching your favorite holiday movie (hello, “The Holiday”). You can even roast them and puree them, adding them to a 1:2 coconut cream/vegetable stock to make a delicious curry soup.
You may have all the ingredients at home, and you may not even know it. Join us in cooking long and slow this season as we celebrate the bounty of the Arizona Farmers from Sun Produce.
Winter Curry Soup
Equipment
- Sheet Pan
- Bowl
- Food Processor or Immersion Blender
- stock pot
Ingredients
- 8 each Turnips any variety
- 5 each Radishes any variety
- 8 each Carrots any variety
- 4 each Potatoes Any variety
- 1/4 cup oil any variety
- 1 tsp salt
- 1 tsp pepper
- 1 quart vegetable stock
- 1 can coconut milk can use cream too
- 1 tsp curry paste any variety
- 1 tsp garam masala powder
- 1 tsp curry powder
- 1 tsp tandori seasoning powder
Instructions
- Cut the tips and roots off the vegetables and toss into a bowl
- Drizzle with oil and salt and pepper and toss together
- Add to a sheet pan and roast until tender, 20-35 minutes.
- Bring the stock, curry paste, coconut milk and other spices to a boil and bring back down to a simmer. Season to taste.
- Add the roasted vegetables and using an emersion blender, pulse into smooth consistency.
- season to taste. Plate and Enjoy.
