Roasted Vegetable Soup
    Servings Prep Time
    8cups 30minutes
    Cook Time Passive Time
    80minutes 15minutes
    Servings Prep Time
    8cups 30minutes
    Cook Time Passive Time
    80minutes 15minutes
    Ingredients
    Instructions
    1. Preheat oven to 400°F.
    2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
    3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don’t brown).
    4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
    5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
    Recipe Notes

    -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

    -the amount of salt needed will be dependent on the saltiness of your broth.

    -makes about 8 cups of soup depending on your desired consistency.

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