This soup started out as curried carrot soup but I figured why not just throw in everything I had in the crisper. The end result is thick & hearty. The sourness of the yogurt is a good combination with the sweetness of the vegetables. Plus talk about healthy, this soup doesn't even have any oil or butter in it!
Curried Root Vegetable Soup
1 1/2 lbs carrots, sliced
1 lb yellow onion, chopped
1 lb parsnip, peeled & chopped
10 oz turnip, peeled & chopped
8 oz potato, peeled & chopped
4 c water
3 c chicken or vegetable stock
2 t salt
1 t dried thyme
2 T curry powder
1/2 t sweet paprika
1/2 t pepper
plain yogurt
Put the carrots, onions, parsnip, turnip, potato & water in a large soup pot. Bring to a boil. Reduce heat, cover & simmer until the vegetables are tender, about 30 minutes.
Process the vegetables until smooth with an immersion blender, blender or food processor. Add the stock, salt, thyme. curry, paprika & pepper. Simmer uncovered about 10 more minutes stirring occasionally.
Serve with a scoop of yogurt on top.
Makes 6 servings
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
looks v hearty. love soup in winter - so comforting
ReplyDeleteA great idea to throw in all the other veggies! I bet the turnip gives is an interesting flavor. It sounds great!
ReplyDeleteI need to do more with root veggies. I am so bad in that area. I'm so glad you added curry to this--it's so good for you too.
ReplyDeleteAwesome soup with unbelievable flavors! Thanks
ReplyDeleteheck, why not do a total fridge cleanse? it worked out great because this soup has everything a warming and nutritious dinner should.
ReplyDeleteI love throwing everything I have into a soup! Such a fabulous combination you have here. And pretty.
ReplyDeleteThis is perfect for the snow I have here today!
ReplyDeleteThis is the kind of soup that is guilt free, delicious, healthy and comforting all at the same time. Love it.
ReplyDelete