This tasty soup has plenty of flavor and lots of fiber. It will fill you up on a cold, rainy day!
In a large soup pot, melt
1 Tablespoon Ghee or butter
Add these ingredients in order as you prepare them, stirring when you add a new item:
1 onion, peeled and sliced
1 leek, slit the long way, cleaned and sliced
3 cloves garlic, peeled and chunked
1 inch piece of fresh ginger, peeled and minced
1 parsnip, peeled, cored and chunked
2 large carrots, peeled and chunked
1 sweet potato or yam, peeled and sliced
Stir fry until the onions are golden, then add:
2 Tablespoons of homemade curry powder (Rebecca Reilly’s recipe is good)
Stir fry until fragrant, then add:
1 quart of gluten free vegetable stock (for vegetarians) or gluten free chicken stock
1 Tablespoon guava or currant jelly
Simmer for 20 minutes until carrots and parsnip are cooked through.
Using an immersion blender, and taking great care to follow the instructions so you don’t get burned by hot soup, thoroughly blend the soup, adding up to one cup of hot water if needed. You may add heavy cream to reduce the intensity of the flavors or make the soup in to a richer creation, but it is also ready to eat as it is.
To make this soup for a vegan, use vegetable oil instead of ghee/butter, use vegetable stock, and do not add any cream.
Make sure all your ingredients are gluten free!0
[…] Curried Cream of Root Vegetable Soup […]