Aren't they beautiful? I love all the color but my photographic skills could use some work!
Everything all sliced and ready to go into the 
After hanging out in a 400 degree oven for about 40 minutes...Notice the steam?
The end result! Okay, I'm not saying what this looks like but anyone who has ever changed a diaper on an infant......Hey, I'm just sayin'!
Mmm, Mmmm Good! Campbell's ain't got nothin' on this!Curried Roasted Veggie Soup
Gluten-free, Casein-free (GFCF)
(For best results, you will need a stick blender, traditional blender, or food processor for this recipe.)
Ingredients:
A bunch of veggies of your choice.
This particular time I used eggplant, japanese eggplant, red and yellow bell peppers, banana pepper, zucchini, red onion, and tomato.
Some other good choices I have used are yams or sweet potatoes, parsnips, carrots, cauliflower - shoot, anything you can roast!
kosher salt to sprinkle and olive oil to drizzle on the veggies prior to roasting
1 14-ounce can coconut milk (NOT cream of coconut)
2 cups chicken or vegetable broth (be sure your broth is GF if you need to eat GF)
2 cloves garlic or equivalent amount of dried garlic
1 1/2 tablespoons curry powder
1 tablespoon brown sugar (or alternative sweetener if you do not use refined sugars)
2 tablespoons lemon juice
Salt and pepper to taste
Directions:
Slice your veggies and sprinkle them with kosher salt and olive oil. Roast the veggies in a 400 degree oven until they begin to brown and get pitiful looking. I don't know how else to describe it - you will know when they are ready by giving an occasional peek into the oven. Generally, it takes about 30-40 minutes in my oven. Potatoes may take a bit longer, depending on the size of the cut.
While veggies are roasting, mix up remaining ingredients in a soup pot on the stove top over low heat.
Once veggies are done roasting, throw them in with the other ingredients and blend with your stick blender.
Test for taste and add any needed salt or pepper.
Presto! You have soup!
Here is what the monkeys were up to while I was getting all the veggies ready.....
Gluten-free, Casein-free (GFCF)
(For best results, you will need a stick blender, traditional blender, or food processor for this recipe.)
Ingredients:
A bunch of veggies of your choice.
This particular time I used eggplant, japanese eggplant, red and yellow bell peppers, banana pepper, zucchini, red onion, and tomato.
Some other good choices I have used are yams or sweet potatoes, parsnips, carrots, cauliflower - shoot, anything you can roast!
kosher salt to sprinkle and olive oil to drizzle on the veggies prior to roasting
1 14-ounce can coconut milk (NOT cream of coconut)
2 cups chicken or vegetable broth (be sure your broth is GF if you need to eat GF)
2 cloves garlic or equivalent amount of dried garlic
1 1/2 tablespoons curry powder
1 tablespoon brown sugar (or alternative sweetener if you do not use refined sugars)
2 tablespoons lemon juice
Salt and pepper to taste
Directions:
Slice your veggies and sprinkle them with kosher salt and olive oil. Roast the veggies in a 400 degree oven until they begin to brown and get pitiful looking. I don't know how else to describe it - you will know when they are ready by giving an occasional peek into the oven. Generally, it takes about 30-40 minutes in my oven. Potatoes may take a bit longer, depending on the size of the cut.
While veggies are roasting, mix up remaining ingredients in a soup pot on the stove top over low heat.
Once veggies are done roasting, throw them in with the other ingredients and blend with your stick blender.
Test for taste and add any needed salt or pepper.
Presto! You have soup!
Here is what the monkeys were up to while I was getting all the veggies ready.....
No comments:
Post a Comment