Curried Roasted Root Vegetable Soup

Name: Curried Roasted Root Vegetable Soup
Yield: 12
Ingredients: 450.0g Carrots, peeled, chopped; 1.0each Turnip, diced, peeled and chopped; 3.0each Parsnips, peeled and chopped; 450.0g Squash, butternut or acorn, peeled and chopped; 6.0cloves Garlic, chopped; 65.0ml Olive oil; 7.0g Curry Powder; 2.0each Onions, white, peeled and diced; 3.0g Curry Powder; 4.0liter, prepared Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack; 0.0pinch Kosher salt and black pepper to taste; 1.0each Italian Parsley, small bunch, chopped; 30.0ml Olive oil; 450.0g Potatoes, Yukon Gold, peeled, diced

Curried Roasted Root Vegetable Soup – - Recipe

This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.

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Prepare the Roasted Vegetables

Carrots, peeled, chopped 450.0 g
Turnip, diced, peeled and chopped 1.0 each
Parsnips, peeled and chopped 3.0 each
Squash, butternut or acorn, peeled and chopped 450.0 g
Garlic, chopped 6.0 cloves
Olive oil 65.0 ml
Curry Powder 7.0 g

Prepare the Soup

Onions, white, peeled and diced 2.0 each
Curry Powder 3.0 g
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack 4.0 liter, prepared
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack
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Kosher salt and black pepper to taste
Italian Parsley, small bunch, chopped 1.0 each
Olive oil 30.0 ml
Potatoes, Yukon Gold, peeled, diced 450.0 g

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Winter

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Knorr® Professional

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Gluten free

Plant Forward

Vegan

Vegetarian

Vegetables

This South Asian-inspired soup takes your favorite winter root vegetable mix and adds curry for a warming twist.

...

Preparation

Prepare the Roasted Vegetables
- Preheat oven to 200 C.
- In a bowl, place carrots, turnips, parsnips, squash, and garlic, and toss with the oil until coated lightly.
- Sprinkle the curry powder into the bowl and toss again to coat evenly.
- Place the vegetables on a sheet pan or roasting pan and roast until light brown and tender. Remove and reserve the roasted vegetables.
Prepare the Soup
- In a soup pot, add olive oil, curry powder and onions. Stir thoroughly; cook 5 minutes.
- Add the prepared roasted vegetables and potatoes. Add prepared Knorr® Liquid Concentrated Base Vegetable.
- Bring to a boil. Reduce to a simmer; cook 20 minutes.
- Place soup into a blender and puree until completely smooth or use a vertical hand blender and puree the soup in the pot.
- Season with salt and pepper, garnish with parsley.