30/10/2023
From roasted veggies to creamy curry soup ! Garlic 🧄 2-3 buds
1/2 butternut squash
1-2 medium tomatoes 🍅
1 medium zucchini
2-4 large carrots 🥕
1 large red onion 🧅
6 fresh basil leaves🌿
1/4 cup butter
1 tsp salt
1 tsp pepper
1 1/2 tbsp Curry powder
1 dried bay leaf
1 cup milk / cream
1. Cut the squash, into 2” thick pieces, peel carrots and leave whole, cut zucchini into 2” thick rounds, peel onion leave whole, leave tomatoes whole, peel garlic and trim ends, place all veggies onto parchment lined sheet pan.
2. melt butter and drizzle over veggies, generously salt and pepper the veggies and roast at 325 degrees 25-30 minutes until tender and golden.
3. Add 2 cups of veggie or chicken stock to a large pot
4. Add roasted veggies and use immersion blender until smooth
5. Add salt and pepper to taste
add 1.5 tbsp curry powder, add 1 bay leaf.
6. Let simmer on low for an hour. REMOVE bay leaf
7. Add the cream / milk blend …serve!
