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Martha Puentes, DINE ON IN!

Winter Curry Soup

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Roasted Vegetables transform this soup into a winter dream
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Prep Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian, Thai
Calories: 332
Ingredients Equipment Method Nutrition

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

Equipment

  • Sheet Pan
  • Bowl
  • Food Processor or Immersion Blender
  • stock pot

Method
 

  1. Cut the tips and roots off the vegetables and toss into a bowl
  2. Drizzle with oil and salt and pepper and toss together
  3. Add to a sheet pan and roast until tender, 20-35 minutes.
  4. Bring the stock, curry paste, coconut milk and other spices to a boil and bring back down to a simmer. Season to taste.
  5. Add the roasted vegetables and using an emersion blender, pulse into smooth consistency.
  6. season to taste. Plate and Enjoy.

Nutrition

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

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