I always make sure to have soup of some sort frozen in single portions in my freezer as they are super easy to defrost for a quick dinner aaaaand they’re healthy! This soup is particular easy to make and adapt based off of what’s in season. Since it’s winter this recipe includes a lot of root vegetables however it’s easy to switch it up and do different types of squash or potatoes.

Here’s what you need:

• 2 carrots, peeled and chopped into 1-inch pieces
• 2 parsnips, peeled and chopped into 1-inch pieces
• 2 turnips, peeled and chopped into 1-inch pieces
• 2 fennel bulbs, thickly sliced
• 2 garlic cloves, peeled and kept whole
• Olive oil
• 4 Tbs curry powder
• Salt + pepper
• 3-4 cups chicken stock, preferably homemade

Directions:

• Preheat oven to 425 degrees
• Coat veggies in olive oil and toss with curry powder and salt and pepper to taste
• Place ingredients in a roasting pan and bake until tender (45 – 60 minutes)
• Let veggies cool completely before moving to the next step
• Place cooled veggies in a blender with 3 cups of the chicken stock and puree to a smooth consistency. Add additional chicken stock until the soup is at preferred thickness.
• Transfer soup to a pot and reheat, letting the flavors come together again. Adjust seasonings to taste and serve hot.

TIPS:

• I like to make the veggies the night before I want to make the soup so that they are already cooled and ready to puree the next night. Also this is a perfect way to transform leftover roasted vegetables from a dinner party!
• If you want to make the soup silkier feel free to add a couple tablespoons of heavy cream at the very end. I personally don’t think this step is necessary but everyone has their own opinions.
• Toppings! I like to top with toasted pumpkin seeds or croutons (whatever is on hand). Also a dollop of crème fraîche or sour cream would be lovely!