Ingredients

• 4 turnip(s), peeled and diced
• 2 apple(s), peeled, cored, and diced
• 1 onion, chopped
• 3 tablespoons of olive oil
• 1 tablespoon of curry powder
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 4 cups of broth, vegetable
• 1 14 oz can of coconut, milk
• salt and pepper, to taste
• coriander (cilantro), fresh chopped for garnish (optional)
• yogurt, plain greek for topping

Instructions

1. Roast Vegetables Preheat the oven to 400°F (200°C).

2. In a large bowl, toss diced turnips, diced apples, and chopped onion with olive oil, curry powder, ground cumin, and ground coriander until evenly coated.

3. Roast in the preheated oven for about 30-35 minutes or until the turnips and apples are tender and lightly browned, stirring halfway through.

4. Simmer Transfer the roasted vegetables and apples to a large pot.

5. Add vegetable broth to the pot and bring the mixture to a simmer over medium heat. Let it simmer for about 10 minutes.

6. Blend Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.

7. Stir in the coconut milk and continue to simmer for an additional 5 minutes.

8. Season Season with salt and pepper to taste.

9. Serve Ladle the roasted turnip, apple, and curry soup into bowls.

10. Garnish with fresh cilantro and a dollop of Greek yogurt or coconut yogurt.