I am sure it can’t only be in my house that this time of the year one frequent vegetable side dish is roasted root veggies. I chop up a combination of squash, potatoes, yams, parsnips, carrots, onions, garlic etc. Toss it in olive oil and salt and pepper and roast it at 400, tossing occasionally until soft.
Whenever I make a batch I make extras because it makes great leftovers. But last week, after several hours spent in the cold we were dying for some warm comforting soup – so I used the leftover veggies in a curried soup. It turned out really nice with the combination of the sweet veggies and the spicy curry. So good in fact that J was guarding his portion of the leftovers even though he had a lunch date the next day.
This recipe is a loose interpretation because everybody’s will be different, but this is a great way to make a cheap, healthy, vegetarian meal, even on a weeknight.
Curried Red Lentil Soup with Winter Vegetables(serves 4)
In a large soup pot saute the onion and ginger over medium heat in the olive oil. Add the curry powder and salt and stir in for a few minutes until fragrant. Add the next 5 ingredients and bring to a simmer. Simmer until the lentils are tender, about 20 minutes. Remove from heat and allow to cool enough to put through a blender. Stir in yogourt. Blend in batches just until all the veggies are pureed but so there is still some texture. Correct for seasoning and return to pot and heat until hot. Serve with another dollop of yogourt.
* = butternut, parsnip, carrot, sweet potato, onion and garlic and potato in my case