Curried Root Vegetable Soup

This time of year our fridge is full of the root crops. Most vegetables have been harvested already here in the great white north but we are still getting carrots, turnips, potatoes, parsnips & onions from the farm. Luckily these are just the hearty type of thing we crave in the winter for stews & soups.

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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