Curried Root Vegetable Soup
I’m beaming with pride as I sit and write this post today. Last night was my debut book singing in Hood River and man, I have never been so overwhelmed with joy in my entire life. We live in a pretty magical place and I’m absolutely blown away by the amount of folks who came out to celebrate the DUTD cookbook. My hand is pretty darn sore today (signed over 100 books!) but I wouldn’t trade a moment of yesterday for anything. For 3 hours all I could think about was the amount of love that still exists in this crazy world. I got to meet so many amazing people who have followed our journey for years and chat with them about their own lives. Cooking, gardening, health, changing careers, etc. There were also SO many familiar faces which calmed my nerves a bit. I’m not much of a public speaker but I did get my booty up in front of the crowd to thank everyone for coming out to celebrate. We had my favorite band rocking out while I signed books and snacks (which went really fast….should have anticipated more folks coming out…sorry to everyone that didn’t get any food!) which made for a fun and interactive book signing. We showed the cookbook trailer on a big screen and got to clink glasses with some of the best folks around. And to those of you who were there in spirit, we felt you even from a far!!! Thank you for the sweet messages and love. I’m going to write a complete post (with plenty of photos) about my book signing soon but I want to digest this a bit before doing so.
I’m seriously on cloud nine! I know this feeling wont last forever so I’m trying to soak up every second of bliss. I’ve got one more book event in Hood River this week (Thursday from 5-8pm at Twiggs) There will be cocktails from the book and yummy snacks so if you’re in the area swing in for a meet and greet. Taylor and I are going to try and get ahead on farm work over the next few weeks because we take off for NYC at the beginning of April for a few book events. I’ll post the details on those events as we iron them out. Taylor’s dad is flying out from Massachusetts to take care of the farm while we’re away–there’s no one we’d trust to take care of farm chores than a seasoned farmer. Thank you John! I’ll be heading to Missoula, MT for a book signing in mid April and then up to Seattle at the end of April. I’ll post details on all of these events as they get closer! And please–think good thoughts for Taylor because he’ll be working overtime while I’m away. #besthusbandever
In the meantime I wanted to share this simple and nourishing root vegetable soup. It’s going to be a grey and wet week here at the farm and this spicy soup is a perfect way to ease into the week. I hope you all enjoy this as much as we do. Grab a spoon!
Cheers from Tumbleweed Farm
Curried Root Vegetable Soup
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4
- 3 tablespoons olive oil
- 2 1/2 teaspoons curry powder
- 1 medium sized onion, peeled and roughly chopped
- 4 medium sized carrots, cut into 1 inch chunks (no need to peel)
- 2 medium sized parsnips, cut into 1 inch chunks (no need to peel)
- 1 medium sized rutabaga, cut into 1 inch chunks (peeling optional depending on the condition of your rutabaga)
- 5 cups vegetable broth + additional to thin if needed
- 1 tablespoon lemon juice
- salt and pepper to taste
- minced parsley for serving
- Heat the oil in a large saucepan over medium heat. Add the curry powder and cook, stirring often until fragrant, about 1- 2 minutes. Stir in the onion and continue to cook for 1 minute longer. Add the chopped roots and stir until everything is evenly coated in the spice mixture. Pour in the broth and bring to a boil. Reduce the heat to medium low and simmer until the veggies are tender, about 15 minutes. Remove from the heat and let the mixture cool for about 10 minutes.
- Carefully puree the soup in a high speed blender until completely smooth and creamy (you may need to do this in batches). Alternately, you could use an immersion blender but the soup wont have the same silky smooth consistency.
- Return the soup to the pot and stir in the lemon juice and plenty of salt and pepper to taste. Keep on low heat for about 15 minutes so the flavors have a chance to meld. Taste for seasonings and adjust as needed. If the soup is too thick add more broth or water.
- Serve with minced parsley and enjoy.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go