Curried root vegetable soup

A real Winter warmer!

I love soup, it is one of those really satisfying things to make and also to eat.

Curried soups work really well with sweet-tasting root vegetables like parsnips, swedes and squashes. This one was made with leeks softened in oil and butter – take care not to colour them too much because they go bitter – with diced swede, carrot, parsnip and sweet potato and some roughly chopped parsley leaves and stalks plus a dried red chilli, salt and pepper and a couple of teaspoonfuls of curry powder (any commercial blend is OK or you can make a blend from individual ground spices).

I cooked the vegetables in the oil and butter for a few minutes then added in all the seasonings and topped the pan up with about a litre and a half of water, brought it to the boil and then simmered it for about 30 minutes.

Then I blitzed the soup with a wand-type hand blender, although you could use a goblet one and simmered it for a bit longer with some milk added in, because it was very thick.

You could stir in some cream or Greek yoghurt, or top it with croutons or crisp fried onions or, as I did here, drizzle with a bit of decent olive oil.

You could serve it with wedges of crusty bread, warmed pittas or, as here, some toast. I used Richard Bertinet rye, which is lovely bread.


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