Curried Roasted Root Veg Soup Recipe by Celeste
Cooking Instructions 45 mins 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 ;) 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) 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. 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 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 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 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 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 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! 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 ;) 9 Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chili's Boneless Buffalo Wings Italian Spinach Pie (double crust or topless) Maple Syrup Butter Cookies Ray's Stuffed Spaghetti Bread Heart Attack Chicken Chili's Boneless Buffalo Wings Italian Spinach Pie (double crust or topless) Maple Syrup Butter Cookies Ray's Stuffed Spaghetti Bread Heart Attack Chicken Baked Chicken Tenders and Potato Youlinji Chicken with Lots of Leek Sauce Choros a la Chalaca Chocolate and peanut butter homemade ice cream Rava Laddoo Ray's Easy Apple Tart Maple Syrup Butter Cookies Heart Attack Chicken Fluffy Cocoa, Chocolate Roll Cake Chikuwa Toast Baked Chicken Tenders and Potato Youlinji Chicken with Lots of Leek Sauce Choros a la Chalaca Chocolate and peanut butter homemade ice cream Rava Laddoo Ray's Easy Apple Tart Maple Syrup Butter Cookies Heart Attack Chicken Fluffy Cocoa, Chocolate Roll Cake Chikuwa Toast