Try This: Curried Root Vegetable Soup


IMG_1738By Jan Walsh
Photography by Beau Gustafson

I am always open to hearing the soup specials when eating at Slice Pizza & Brew. Experience has taught me that not only does Chef Terrill Brazelton make delicious pizzas using seasonal and local ingredients, but he also knows his way around a pot of soup. His French onion, served in a bread bowl, is as good as I have ever had, and maybe the best. And now that fall is in the air, local root veggies are finding their way both onto the pizzas and into the soups at Slice. Today, he shares his curried root vegetable soup, which is a hearty way to welcome fall. 

 

v51a8711-editCurried Root Vegetable Soup

3 carrots, chopped
2 yellow onions, chopped
2 shallots, chopped
6 small turnips, chopped
6 parsnips, chopped
1 rutabaga, chopped
6 stalks celery, chopped
4 medium apples, chopped
8 garlic cloves, smashed
Small amount of fresh ginger, thinly sliced
5 tablespoons curry
Apple cider beer
Sesame oil
1 cup (or so) cream or coconut milk
3 gallons chicken stock

Toss carrots, turnips, rutabaga, and parsnips in sesame oil. Add a pinch of salt and pepper and roast in oven until brown. Add oil, and then apples, shallots, onion, celery, and garlic to stockpot. Sauté until brown. Add five tablespoons of curry (more or less depending on taste) and cook three minutes. Deglaze with apple cider beer. Add fresh ginger and three gallons of chicken stock. Cook two hours.

Blend with immersion blender and cook for 30 minutes. Strain through a fine mesh strainer. Return liquid to heat and cook 30 more minutes until mixture thickens. Add cream or coconut milk. Adjust seasoning as desired. Serve hot. Makes one gallon.

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