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Carrot, Parsnip & Sweet Potato Soup

A dash of curry paste gives this silky-smooth starter a kick
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Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Course Soup
Servings 6
Calories 240 kcal

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.