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Curried Root Vegetable Soup
A creamy and chunky soup loaded with root vegetables and curry spices.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 1 large yellow onion, peeled and diced
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- salt
- 4 cups vegetable broth
- 1/2 cup freshly chopped cilantro leaves
Directions
- Melt the butter in a dutch oven over medium-high heat. Stir in the potatoes carrots, and onion. Cook, stirring often, about 5 minutes.
- Stir in the cumin, ginger, garlic, mustard, turmeric, cinnamon, coriander, black pepper, cayenne, and 1 tsp salt until all the vegetables are coated in the spices.
- Pour in the vegetable broth and bring to a boil.
- Cover the dutch oven and reduce heat to medium-low. Simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Transfer HALF of the soup to a blender and blend until smooth. Pour the pureed soup back into the dutch oven and stir to combine.
- Season soup with salt to taste. Ladle into bowls and garnish with the freshly chopped cilantro.
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