Easiest Way to Cook Delicious Curried Roasted Root Veg Soup

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Curried Roasted Root Veg Soup.

Curried Roasted Root Veg Soup You bring about toasting seethe Curried Roasted Root Veg Soup proving 13 receipt as a consequence 9 moreover. Here you are finish.

modus operandi of Curried Roasted Root Veg Soup

  1. You need of parsnips, peeled and chopped.
  2. You need of carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook).
  3. It's of coriander seeds.
  4. It's of cumin seeds.
  5. Prepare of cayenne pepper.
  6. You need of paprika.
  7. You need of turmeric.
  8. Prepare of yellow onion, chopped.
  9. You need of garlic, finely chopped.
  10. It's of thumb-size piece fresh ginger, grated.
  11. It's of vegetable oil.
  12. Prepare of water or vegetable stock.
  13. Prepare of natural yogurt or creme fraiche.

Curried Roasted Root Veg Soup ingredients

  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 ;).