Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 4tablespoons coconut oil, divided into two
- 1tablespoons curry powder
- 1tablespoons garam masala
- 2tablespoons lemon juice
- 1 1/2teaspoons salt
- 1kilograms root vegetables, diced and cut, have a mixture of carrots, potatoes, sweet potatoes, onions and parsnips
- 1.20L vegetable broth, save 1 cup
- 425grams coconut milk
Nutrition per serving
2290kJ / 548Cal
2290 Kilojoules or 548 Calories
26% of daily energy intake*
Protein
7.2grams
Fat
36.0grams
Carbs
45.8grams
Sugars
21.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You can store this flavour-packed and hearty soup in the fridge for up to 5 days, it is even tastier the next day.
Method
Step 1 of 4
Preheat oven to 230°C/210°C fan-forced. In a baking sheet, combine 2 tbsp of the coconut oil and the vegetables. Mix well and roast for 15 minutes.
Step 2 of 4
In a small bowl, combine the rest of the coconut oil, curry, garam masala, salt and lemon juice. Mix this to the vegetables and roast again for an additional 10-15 minutes, or until vegetables can be easily pierced with a fork. Set aside half a cup of the vegetables for garnish.
Step 3 of 4
In a large pot, heat up the vegetable broth. Spoon the roasted vegetable mixture into the saucepan. Make sure to scrape up any browned bits that cling to the pan. Pour the pan juices into the saucepan. Cook until heated through, about 2 minutes.
Step 4 of 4
Puree the soup using a blender. Return the pureed soup to the pan and heat it through. Add the coconut milk and heat it through for another 2 minutes. Serve the soup garnished with the reserved roasted vegetables.
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