The bounty that fall brings is certainly one of the many reasons why it is my favourite season. Although some of the fresh summer fruits and vegetables are gone or if you were smart preserved in your freezer the colourful pumpkins, squashes, beets and more available all for nice warm hearty dishes to be made.
In the past few years I have really enjoyed making soup. Something about a bowl or cup of soup is so comforting and homey. Maybe it reminds me of my own mom making her famous homemade soup, and smelling it as it simmered on the stove for hours. After all the soup recipes I have made I figured it was time to try making my own. The first thing i settled on was a theme – fall root vegetables. I combined my vegetables to potatoes, parsnips, carrots, celery root and onions and added my favourite spice – CUMIN and some heat – CAYENNE. A few more spices also found there way into the soup. A prefer to use buttermilk in soups versus cream as it provides a nice silky texture to the soup and tartness of it seems to blend well with the starchiness of the vegetables.
Cream of Root Vegetable Soup
2 T butter
1 large white onion, chopped
3 cloves garlic, minced
1 T ginger freshly grated
1 ½ tsp curry powder
1 tsp cumin
1 tsp coriander
1 tsp thyme
¼ tsp cayenne
½ tsp cinnamon
2 cups sweet potatoes, peeled and chopped (2)
2 cups yellow potatoes, peeled and chopped (2)
1 large parsnip, peeled and chopped
1 large carrot, peeled and chopped
2 cups celery or celery root, chopped
8 cups chicken stock (low sodium)
1 cup cream or 2% milk or buttermilk
Salt and pepper to taste
In a large pot heat the butter over medium high heat and sauté the onions until soft. Add the garlic and all the spices and stir. Add the vegetables and coat with spices.
Add the broth. Bring to a boil and then reduce heat and simmer for 1 hour, vegetables should be soft.
Working in batches puree the soup using a blender or food processor. Once all the soup is blended return to the pot and add the cream or milk, stir and add pepper to taste.