Remember those oven roasted carrots and parsnips from earlier in the week? It made enough to feed 6 or maybe 8 depending on appetites. Well, we’re only 2 in this house and I’m a waste-not-want-not kinda gal. That veg was destined for reincarnation.
I decided its second life would be in the form of soup, but not just a plain puree – it needed a kick. And since I love curry (I have 3 jars of varying heats of curry powder in my pantry) it was a no brainer.
You can’t just add dry curry powder to vegetables. It needs to be introduced by way of fat — in this case a little olive oil. I started by sauteing some onions in the oil and when they had softened, I sprinkled on the curry and let it cook for a minute or so to bring out the flavors and aromas.
Then I headed for the blender. I added the veg to the VitaMix with a little vegetable broth and gave it a whir.
Because I was using a sweet curry powder, I thought some sweet-tart apple would be a good addition. Unfortunately, I didn’t have any apples on hand to saute with the onions. So, I used a little unsweetened applesauce, which worked great. Sometimes you have to improvise.
After that I added the curried onions to the vegetable puree and give it another zshuzsh in the blender. Easy-peasy.
Just warm the soup before you’re ready to serve. It’s got great flavor and since there’s no cream, it’s lighter and healthier than other “cream of” soups. Delish!
This flavorful soup is creamy with a little heat from the curry powder and makes a terrific meal alongside some crusty bread and a simply dressed green salad.
Curried Carrot and Parsnip Soup
- 2 cups roasted vegetables from oven roasted carrots and parsnips on this site
- 2 cups vegetable stock divided
- 1 cup unsweetened applesauce
- 1/2 onion cut into large dice
- 1/4 teaspoon curry powder I used hot curry for some spice, but you can use sweet curry as well
- 1 tablespoon olive oil
- In a small saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until onion is tender, about 3-4 minutes. Sprinkle on the curry powder and stir to combine. Cook the onion mixture for an additional minute until warm and fragrant. Add 1/2 cup vegetable broth and cook for an additional 2-3 minutes until onions are softened. Set aside.
- In a blender add the leftover roasted vegetables and the remaining broth. Puree until smooth. Add the applesauce and blend again to combine. Add the curried onions and process until smooth. If soup is too thick add a little vegetable broth to thin it out.
- Pour the soup into a saucepan and warm over medium heat. Serve.
“Pin It For Later!