Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, curried roasted root veg soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

This hearty, delicious roasted root vegetable soup is made from scratch but is super uncomplicated, quick and easy to throw together. Today I made a side dish and turned it into a soup - a roasted root. This roasted root vegetable soup is perfect for the winter!

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 yummy. It’s appreciated by millions every day. Curried Roasted Root Veg Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this 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 can achieve that.

The ingredients needed to make Curried Roasted Root Veg Soup:

1. Prepare 4 medium parsnips, peeled and chopped
2. Make ready 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)
3. Take 2 tsp coriander seeds
4. Take 1 tsp cumin seeds
5. Prepare 1/4 tsp cayenne pepper
6. Make ready 1/4 tsp paprika
7. Take 1/2 tsp turmeric
8. Get 1 medium yellow onion, chopped
9. Prepare 2 clove garlic, finely chopped
10. Make ready 1 thumb-size piece fresh ginger, grated
11. Prepare 2 tbsp vegetable oil
12. Get 2 1/2 cup water or vegetable stock
13. Prepare 4 tbsp natural yogurt or creme fraiche

Warm Brussel Sprout Salad with quinoa, kale, pears. Butternut Squash Ginger Chicken Stir Fry showing u. These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. Make a tray of roasted root veg whenever you have the oven on.

Instructions to make Curried Roasted Root Veg Soup:

1. 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)
2. 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.
3. Spread the vegetables out on a baking sheet and put into a 180C oven for 20-25 minutes, turning them around halfway through
4. When the vegetables are a bit browned, get a large soup pan on a medium heat and heat the other tablespoon of oil
5. Saute the onion until soft, then add the garluc and ginger and saute for another minute
6. Scrape the roasted vegetables into pan and then add the water or stock and turn up the heat to bring it to a boil
7. Turn down the heat again and simmer the soup for 12-15 minutes
8. Blend the soup, either in the pan with a stick blender, or in a liquidizer. Either way, please be very careful with hot liquid!
9. Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;)

Keep in the fridge for three days to use in cous cous, frittatas or blend into a soup. This heatlhy, vegan Curried Roasted Butternut Squash Soup Recipe is easy to make with simple ingredients like carrots, onions, red curry paste and broth. Disclosure: This post may contain affiliate links. What's says Fall more than a Curried Roasted Butternut Squash Soup? It may be a bit strange to start by telling you to ignore the recipe, but that's what we're going to do here.

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