Curried Autumn Root Vegetable Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 10
• 3 large parsnips
• 3 large carrots
• 1 celery root
• 1 large turnip
• 1 sweet potato
• 2 lbs butternut squash
• 3 tablespoons olive oil or 3 tablespoons coconut oil or 3 tablespoons butter
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 3 tablespoons butter
• 2 stalks celery, diced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 inch gingerroot, minced
• 1 green chili pepper, finely chopped
• 1/2 teaspoon ground cumin
• 3/4 teaspoon hot curry powder
• 6 cups chicken broth
• 1 (400 ml) can coconut milk
• 3 green onions, chopped for garnish

Recipe

• 1 preheat oven to 425 degrees.
• 2 chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
• 3 place in a large pan or turkey roasting pan and drizzle with olive oil. toss with salt and pepper.
• 4 roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
• 5 melt butter in a very large soup pot.
• 6 sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
• 7 add chicken broth and bring to a boil.
• 8 add the roasted vegetables and simmer for 40 minutes.
• 9 using an immersion blender puree until smooth.
• 10 add the coconut milk and season with salt and pepper if desired.
• 11 served topped with green onions.
• 12 enjoy!