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–+ servings

Winter Curry Soup

Martha Puentes, DINE ON IN!
Roasted Vegetables transform this soup into a winter dream
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Prep Time 1 hour
Course Main Course
Cuisine Indian, Thai
Servings 4
Calories 332 kcal

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.

Nutrition

Calories: 332kcalCarbohydrates: 7gProtein: 2gFat: 35gSaturated Fat: 19gSodium: 1544mgPotassium: 210mgFiber: 1gSugar: 2gVitamin A: 1232IUVitamin C: 1mgCalcium: 17mgIron: 3mg
Keyword Curry Powder, Soup
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