Easiest Way to Prepare Quick Curried Roasted Root Veg Soup

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Before you jump to Curried Roasted Root Veg Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let's go back to curried roasted root veg soup recipe. To cook curried roasted root veg soup you only need 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Curried Roasted Root Veg Soup:

1. Get 4 medium of parsnips, peeled and chopped.
2. Provide 4 medium of carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook).
3. Provide 2 tsp of coriander seeds.
4. Take 1 tsp of cumin seeds.
5. Use 1/4 tsp of cayenne pepper.
6. Get 1/4 tsp of paprika.
7. Use 1/2 tsp of turmeric.
8. You need 1 medium of yellow onion, chopped.
9. Get 2 clove of garlic, finely chopped.
10. Take 1 of thumb-size piece fresh ginger, grated.
11. You need 2 tbsp of vegetable oil.
12. Use 2 1/2 cup of water or vegetable stock.
13. Provide 4 tbsp of natural yogurt or creme fraiche.

Instructions to make Curried Roasted Root Veg Soup:

1. In a dry pan, heat the cumin seeds and coriander seeds until they are fragrant and beginning to pop slightly. Grind them up in a pestle and mortar (if you don't have one, skip this step and just use ground cumin and coriander).
2. Pour 1 tablespoon of vegetable oil around the sides of a large bowl, add the vegetables, spices and some salt and ground black pepper. Mix up with your hands..
3. Spread the vegetables out on a baking sheet and put into a 180C oven for 20-25 minutes, turning them around halfway through.
4. When the vegetables are a bit browned, get a large soup pan on a medium heat and heat the other tablespoon of oil.
5. Saute the onion until soft, then add the garluc and ginger and saute for another minute.
6. Scrape the roasted vegetables into pan and then add the water or stock and turn up the heat to bring it to a boil.
7. Turn down the heat again and simmer the soup for 12-15 minutes.
8. Blend the soup, either in the pan with a stick blender, or in a liquidizer. Either way, please be very careful with hot liquid!.
9. Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;).

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