Ingredients: Spiced root soup with crisp spiced onions
For the Soup:
- 2 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 sweet potato, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Crisp Spiced Onions:
- 1 large onion, thinly sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Vegetable oil for frying
Instructions: Spiced root soup with crisp spiced onions
For the Soup:
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, and sauté until softened.
- Add diced carrots, parsnips, and sweet potato to the pot. Cook for 5 minutes, stirring occasionally.
- Sprinkle ground cumin, coriander, turmeric, and cayenne pepper over the vegetables. Stir well to coat the vegetables with the spices.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Season the soup with salt and pepper to taste. Adjust the spices if needed.
For the Crisp Spiced Onions:
- In a bowl, combine sliced onions, flour, ground cumin, paprika, and salt. Toss until the onions are coated evenly.
- Heat vegetable oil in a frying pan over medium heat. Fry the coated onions until they are golden brown and crispy.
- Remove the crispy onions from the pan and place them on a paper towel to drain excess oil.
To Serve:
Ladle the spiced root soup into bowls and top each serving with a generous handful of crisp spiced onions.
Enjoy your delicious and warming Spiced Root Soup with Crisp Spiced Onions!
