We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5″ dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and black pepper, and place in a single layer on two baking sheets. Oven-roast for 20 mins (for a light brown roast), then set aside to cool. Second, using a low-walled Dutch oven, saute 1 onion and 2 stalks celery (diced) in 1 Tbsp canola oil, then add 2 bay leaves, 4 cloves minced garlic, and ½ tsp dried thyme. Third, add the roasted root vegetables, 6 cups unsalted chicken broth (reduced from 8 cups), and 1 Tbsp curry powder. Bring to a boil, then cover and simmer for 15 mins (bearing in mind that the vegetables are already roasted). Remove bay leaves (note: we omitted adding the greens such as kale or spinach), then using an immersion blender, puree until soup, either fully or partially (we left ours partially chunky because the soup was thinner than expected, esp. due to the lack of greens). Finally, squeeze in juice from ½ lemon; we used 1.5 lime. (Mar. 2021)
Note: If the chicken broth is replaced by water or vegetable broth, this recipe can be vegetarian.
Cooking Adventures 