Page 97 - TA Magazine Winter 2022

C O ZY , CREAMY SOUPS RUNNING HEAD

GINGER CELERY
CURRY
(serves 4)

INGREDIENT S
2 Tbsp coconut oil
2 shallots, sliced
½ tsp mustard seeds
1 tsp turmeric
2 tsp curry powder
3 celery stalks, diced
4 carrots, diced
½ green pepper, diced
2 cups cauliflower florets,
in small pieces
1 tsp salt
5 cups vegetable broth
1 Tbsp fresh ginger, minced
1 medium yellow zucchini, diced
1 tsp cumin seed
22 2 Tbsp honey 22
Y ANDERSON WINTER 20 then add shallots and mus- Y ANDERSON WINTER 20
2 Tbsp lemon juice

1. Heat oil in a deep saucepan,
90 PREP AR ATION 91
tard seeds. When seeds begin
to pop, add turmeric and
curry, stir to combine.

pepper, cauliflower florets,
C PARSNIP SOUP 2. Add celery, carrots, green C
TRA (serves 4) salt, and broth. Bring to a TRA
boil, reduce heat, and cover
INGREDIENT S and simmer for 8 minutes.
3. Add ginger and zucchini, and
2-4 parsnips, peeled and chopped into 1-inch pieces cook for another 7 minutes
6 carrots, chopped into 1-inch pieces or until zucchini is tender.
1 Tbsp coconut oil 4. Remove lid and stir in
2 tsp fresh ginger, grated cumin, honey, and lemon
2 tsp curry powder juice. Serve hot.
4 cups vegetable broth or water
PREP AR ATION

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Chop your parsnips and carrots into medium-sized cubes and place spread out
of your pan. Bake for 20 to 25 minutes until tender.
3. In a medium pot, heat up coconut oil. Add grated ginger, parsnips, carrots,
and curry powder, then stir together.
4. Next, add your vegetable broth and bring to a boil for 2 minutes.
Reduce heat to low and let simmer for 30 minutes.
5. Transfer soup to a blender (or use a hand blender) and blend until smooth.
Season with salt to taste.