One of my favorite soups is Roasted Root Vegetables with Coconut Milk. Christmas dinner left me with enough leftovers to make it with not only the veggies left from the side of roasted root veg, but I also had the carrots that I’d used as a rack when cooking my ham. What ensued was much different from my usual recipe, in both color and flavor, but very satisfying.
Roasted Root Vegetable Soup with Coconut Milk
(the root vegetables are all optional, and the actual quantity depends of the size of the vegetable)
- 1-2 parsnips
- 1-2 turnips (large variety is best)
- 3-4 carrots
- 1-2 rutabagas
- 1 sweet potato
- 1 yam
- 1-3 red potatoes
- olive oil
- kosher salt
- 1 yellow onion
- white wine vinegar (preferably homemade)
- 2-3 cups of stock (chicken or vegetable)
- 1 can coconut milk
- 1 can (14 oz) diced tomatoes (canned is best during root vegetable season, fresh tomatoes lack enough flavor to add benefit to this soup in winter)
- black pepper
- 1 T + curry powder (more or less to your taste)
- ground cayenne
- Preheat oven to 375 degrees F. Peel and cut root vegetables into about 1″ pieces, toss in olive oil and salt. Place on a baking sheet and roast for 30-40 minutes or until starting to caramelize, but vegetables are still firm. Remove from oven and set aside.
- Julienne onion and lightly caramelize in olive oil, salt and a splash of vinegar.
- Combine roasted veg, onions, coconut milk, stock, and tomatoes in a sauce pot. Add curry powder, black pepper, and a pinch of cayenne.
- Bring soup just to a boil, reduce heat to low and simmer about an hour. Adjust seasonings and simmer up to an hour more.
- Garnish with fresh chopped herbs and serve with bread.