Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 2 large carrots peeled and chopped into chunks
- 1 large parsnip peeled and chopped into chunks
- 1 large Onion diced
- 1 x garlic clove minced
- 1 heaped tbsp mild curry powder
- 1 x veg stock cube crumbled
- 2 x medium potatoes peeled and diced into small cubes
- Veg oil
- 1 litre Water
- 1 pinch sugar or drizzle of honey (optional)
Cooking Instructions
- Preheat oven to 180C.
- Place the chopped-up carrots and parsnips on a baking tray and sprinkle with salt and pepper, ½ tbsp of curry powder and a drizzle of oil to coat the vegetables. Bake in the oven for about 20-25 minutes until they are just roasted.
- In a pot, fry off the onions on a medium heat with a pinch of salt until softened (if they are starting to catch, add a splash of water). This will take about 5 minutes.
- Then add in the minced garlic and the rest of the curry powder (1/2 tbsp) and fry for a minute or so it becomes fragrant.
- Crumble in the stock cube, add in the roasted vegetables and potatoes and stir. Make sure everything is well coated.
- Top with about 1 litre of water (until the vegetables are submerged).
- Increase the heat so everything comes up to the boil and allow to simmer for about 20-25 minutes until the potatoes are cooked through.
- Blitz the soup until smooth. Taste and season accordingly, if you think it needs a little bit of sweetness then add a pinch of sugar or a drizzle of honey.
- If you like the soup thinner, then add more water.
- Serve with some buttered bread.