INGREDIENTS:
3 large carrots
1 medium butternut squash
1 small turnip
1/2 head of cauliflower florets
2 small onions (medium dice)
3 cloves of garlic (diced)
6 cups salt free chicken stock
2 Tbsp olive oil (I use basil-infused oil)
1 1/2 tsp curry powder (adjust more or less to your preference)
parmesan cheese rinds (or 1/4 cup finely grated fresh parmesan)
salt and pepper to taste
garnish with basil leaves or parsley and a drizzle of olive oil
Preheat oven to 425 degrees
Cut vegetables to even sizes. Drizzle with olive oil and salt and pepper and toss gently. Place on foil covered baking sheet and roast in the oven until cooked through and there are some brown (flavor!) spots.
*Note you can use any vegetables that you like or have at home. Just make sure that you cut them in uniform sizes. *Sometimes the green vegetables tend to make the soup look, well, not that appetizing! That's why I use the bright *yellows.
*Also - I always use salt free products and then add the amount of salt that you like. That puts you in control of the salt *content.
In heavy dutch oven, cook chopped onion and garlic in 1 Tbsp of olive oil. When just starting to brown, add the roasted vegetables and all but 1 cup of the chicken stock. Bring to a simmer for about 45 minutes and reduce heat. Blend with an immersion blender (or in batches in your regular blender if you don't have an immersion blender). Add the parmesan rind, curry powder, salt, and pepper and simmer another 15 minutes. TASTE the soup! Adjust with curry, salt, and pepper....remember that the parmesan rind will continue to give the soup a salty flavor. Also adjust the thickness of the soup with the remaining chicken stock.
Serve in bowls and garnish with basil or parsley and a drizzle of olive oil and a toasted baguette. This soup will keep in the fridge for up to 5 days and freezes well too.
