I’ll add a picture later, but I really wanted to put this recipe up! I made it last night and it was delicious

Curried Root Vegetable Soup

Equipment:

Stick/immersion blender, preferably, or a normal blender

Spice Mixture

1 tbsp. curry powder

1 tbsp. garam masala

1 tsp. cinnamon

1 tsp. cumin

1/2 tsp. allspice

Dash: coriander, ground cloves

Ingredients:

2 tbsp. olive oil

1 onion, chopped

2 sweet potatoes, peeled and cubed

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 tbsp. fresh ginger, chopped

6 cups water

1 can coconut milk, regular or lite

1 tbsp. fenugreek leaves, optional

Directions:

Mix together the spices.

Heat olive oil in pan. Add onion and 1 tbsp. spice mixture. Add the vegetables and ginger, sauté for 10 minute. Add rest of spice mixture, stir. Season with salt and pepper here. Add water and leave to boil for about 30 minutes, or until the vegetables are soft. Stir occasionally.  Blend either by using stick blender or by transferring batches into a regular blender. Blend until the vegetables are well puréed. Stir in coconut milk. Rub fenugreek leaves between your fingers, stir into soup.

Yum!

Tags: carrots, coconut milk, curry, Dinner, parsnips, root vegetables, soup, sweet potatoes, vegan, vegetables, vegetarian