This soup is great to make in the beginning of the week, so you can have the soup for lunches later. I love root veggies because they're hearty and rich and plentiful in the wintertime in New England (where I live). Tonight, I made a soup with butternut squash, yams, and two potatoes. It's Spring, but still cold (and very rainy), so this soup is perfect.
You can use any root veggie, to your taste. I like the combo I made tonight because it comes out spicy and sweet.
1 butternut squash
1 yam
2 potatoes
2 carrots
1 whole onion
4 cloves, fresh garlic
1 tbsp cumin
1 tbsp coriander
1 tsp salt
1 tsp pepper
1 tbsp turmeric
1 tbsp curry powder
3 cups vegetable broth
chopped ginger, if desired (add to your taste)
Cut potatoes, yam, and squash into 1-inch pieces.
Place in large pan, with olive oil and half the onion, cut into strips. Place pan in oven on 350 degrees for 10 minutes or until brown on bottoms.
In large pot over medium hot stovetop, add olive oil, garlic, and rest of onion, roughly chopped
Add carrots, cut into small pieces
Let simmer.
Take the pan out of the oven and let sit at room temp for about 5 minutes.
carefully begin transfering the softest pieces to the stovetop pot.
Butternut squash will be last to sit in the pan. When cooled off enough to touch, begin peeling skin off. Add the skinless pieces to the stovetop pot.
Add vegetable broth. Let simmer 5 minutes.
Add spices in no particular order. Add chopped ginger, if desired.
Place top on the pot, and let cook for 20 minutes.
