Curried Winter Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Delicious. I have no other words to describe this soup. Ingredients:
1 1/2 tablespoons butter |
1 teaspoon cumin |
1 teaspoon curry |
1 teaspoon rosemary |
1 teaspoon pepper |
1 teaspoon sage |
4 -6 garlic cloves, minced |
1 large leek, chopped |
4 cups vegetable stock |
1 cup water |
1 medium rutabaga |
1 cup split red lentils or 1 cup split yellow lentils |
2 medium sweet potatoes, peeled and diced |
2 medium carrots, peeled and sliced |
1 medium parsnip, peeled and sliced |
1/4 cup coconut milk (or regular milk) |
2 teaspoons cilantro or 2 teaspoons parsley, finely chopped |
Directions:
1. In large stockpot, melt butter.
2. Stir in cumin, curry, rosemary, pepper, and sage.
3. Add garlic and leek.
4. Cook on low heat, 2-5 minutes or until leek is tender.
5. Add stock, water, rutabaga, and lentils.
6. Bring to a boil, slowly.
7. Reduce heat and simmer 10 minutes, covered.
8. Add potatoes, carrots, and parsnips.
9. Simmer, covered, for 25-40 minutes or until vegetables are tender.
10. Remove from heat; allow to cool slightly, until all bubbling has stopped.
11. Mash with a potato masher until consistency is partly chunky.
12. Stir in coconut milk (if using) and cilantro or parsley.
13. Return to heat briefly to re-warm and serve.
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