Curry Vegetable Soup

[Guest guest]

I had a squash and a few veggies I needed to use up, so I decided to throw a

simple soup together. I highly suggest trying this type of soup if you

haven't. It's a wonderful quick meal. And you can use pretty almost any

vegetable, especially root veggies.

 

Curry Vegetable Soup

 

Olive oil

2 cloves garlic, sliced

2 tbsp curry powder

1 small onion, chopped

1 medium-size butternut squash, peeled and chopped

1 turnip, peeled and chopped

2 cups asparagus, chopped

4 cups vegetable stock

Sea salt and freshly ground black pepper to taste

 

Heat a large pot on medium. Coat the bottom with a thin layer of olive oil.

Throw in garlic and curry powder. Let cook until curry is fragrant. Add

onions. Cook 1-2 minutes. Add vegetables, stir to coat with oil. Cook 3-4

minutes. Add stock. Bring to a boil and simmer until vegetables are soft.

Add salt and pepper to taste. Ladle soup into a blender, and puree until

smooth, in batches if necessary. Strain, if desired. Return to pot and

reheat before serving. Enjoy!