I'm a big, big soup gal. Nothing hits the spot for me quite like a big bowl of soup. Especially through these colder months, a bowl of soup is like big hug and you'll find a pot of one recipe or another on the stove at my place a few times a week. This is one of the easier, tastier recipes I whip up regularly. It works well with almost any kind of root vegetable and it comes together really quickly. You can use any combination of squash, parsnip, celery root, sweet potato or turnip.
I like to grab a few bags of the pre-cut vegetables in my grocer's salad section to really make prep quick. Here I've used turnips, butternut squash and carrots. Surprisingly, the lowly regarded turnip is actually one of my favorite root veggies. When you roast them, they become really creamy and buttery. Bonus? They are super cheap and keep in the cupboard for weeks without going off. Blend them up and add in some coconut milk and everyone will be shocked this soup doesn't have any cream in it. Just to finish it off I love to serve it with a dollop of yogurt and a little bit of spice. It tastes so rich and tasty that no one at your table will guess it's so healthy.
3 cups roughly chopped root vegetables
1 cup thickly sliced onion
1 tbsp olive oil
Salt and pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
4 cups chicken stock
2 cans coconut milk
3 tbsp mild curry paste
For garnish (optional)
1/2 cup yogurt
1 finely diced jalapeño
Place all the vegetables on a baking sheet and season with olive oil, salt, pepper, garlic powder, paprika and Italian seasoning.
Place the oven rack in the middle of the oven. Set the oven to broil and roast the vegetables for about 20-25 mins or until browned and cooked through. (the smaller the vegetables are cut the faster they will cook).
In a stockpot, over medium heat, add all the vegetables, pan juices and curry paste and heat until the curry paste begins to smoke. I like to use a mild Indian curry paste in a jar. The pastes tend to pack a lot more flavor than a powder.
Add coconut milk and chicken broth.
Bring to a boil and then reduce heat.
Use an immersion blender to blend the soup until smooth.
Serve in bowls and garnish with yogurt and chopped jalapeno.
You can make this soup ahead of time, the flavors get even better the next day.