Creamy Curried Root Vegetable Soup Recipes

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
• Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
• Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
• Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

Steps:

• In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
• Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
• Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
• Sprinkle with fresh corriander.
• NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

Steps:

• Preheat oven to 425 degrees.
• Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
• Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
• Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
• Melt butter in a very large soup pot.
• Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
• Add chicken broth and bring to a boil.
• Add the roasted vegetables and simmer for 40 minutes.
• Using an immersion blender puree until smooth.
• Add the coconut milk and season with salt and pepper if desired.
• Served topped with green onions.
• ENJOY!