kateandlisa
Carrot, Parsnip & Sweet Potato Soup
A dash of curry paste gives this silky-smooth starter a kick
Equipment
- 1 Slow Cooker
Ingredients
- 1 Onion chopped
- 2 Garlic cloves minced
- 2 Sweet potatoes (1 lb)
- 2 Carrots (4 oz)
- 1 Parsnip (4 oz)
- 2 Tbl Red curry paste, such as Thai Kitchen
- 1/4 Tsp Salt
- 4 Cups Vegetable broth
- 1 (14.5 oz) can diced tomatoes with juice
- 6 Slices multigrain bread
- 6 Tbl Plain low-fat yogurt
- Microgreens and sliced red chiles (optional)
Instructions
- Place onion and garlic in bottom of 6-quart slow cooker. Peel sweet potatoes, carrots and parsnip; cut into 1 inch pieces. Transfer vegetables to slow cooker and top with curry paste; sprinkle with salt.
- Add broth, 2 cups water and tomatoes with juice; stir until c combined.
- Cover; cook on low 8 hours or until vegetables are tender. Let cool slightly.
- In batches, in blender, puree soup until smooth – or use on immersion blender in slow cooker. If using blender, transfer all soup back to slow cooker. Cook on low until heated through-about 15 minutes.
- Meanwhile, arrange bread on baking sheet; broil, flipping once, until toasted about 1 minute per side. Ladle soup into bowls, dollop with yogurt. Serve with toasts. If desired, garnish with microgreens and chiles.
