Roasted Turnip, Apple, and Curry Coconut Soup
A delightful blend of roasted turnips, sweet apples, and aromatic curry spices for a cozy and flavorful soup experience.
- Total Time: 1 hour
Ingredients
Units
Scale
- 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
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Roast VegetablesPreheat the oven to 400°F (200°C).
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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.
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Roast in the preheated oven for about 30-35 minutes or until the turnips and apples are tender and lightly browned, stirring halfway through.
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SimmerTransfer the roasted vegetables and apples to a large pot.
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Add vegetable broth to the pot and bring the mixture to a simmer over medium heat. Let it simmer for about 10 minutes.
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BlendUsing 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.
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Stir in the coconut milk and continue to simmer for an additional 5 minutes.
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SeasonSeason with salt and pepper to taste.
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ServeLadle the roasted turnip, apple, and curry soup into bowls.
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Garnish with fresh cilantro and a dollop of Greek yogurt or coconut yogurt.
Notes
Equipment
- baking sheet
- large pot for boiling
- mixing bowl(s)
- measuring cup
- measuring spoons
- Immersion blender
- Prep Time: 15
- Cook Time: 45
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