Curried roasted root vegetable soup

Curried roasted root vegetable soup
Average rating: 3 out of 5 star rating

This colourful, hearty soup makes the perfect dinner party starter or comforting winter supper dish

  • Serves: 4

Ingredients

If the soup is too thick, add some more stock or hot water after blending.

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  • 50ml olive oil
  • Half a small pumpkin, peeled, seeded and cubed
  • 2 carrots, sliced
  • 1 small swede, cubed
  • 1 onion, thickly sliced
  • 2 pints vegetable stock
  • Salt and pepper to season
  • 2-3 tbsp tikka masala sauce
  • 4 tbsp natural yogurt, cumin seeds and parsley or coriander to garnish

Method

  1. Preheat oven Gas Mark 6/200ºC.
  2. Pour the olive oil in a roasting dish add the prepared vegetables, toss thoroughly in the oil roast for about 50 minutes, or until tender.
  3. Transfer to a large pan.
  4. Pour over the stock, bring to boil and simmer for 10 minutes.
  5. Transfer to a blender and blend until a smooth sauce.
  6. Return to the pan and add tikka masala sauce and season to taste.
  7. Serve piping hot with crusty bread or warm naan bread.

Top tip: If the soup is too thick, add some more stock or hot water after blending. www.seedsofchange.co.uk

By Andrea Mann

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/recipes/281039/Curried-roasted-root-vegetable-soup