Monday, June 23, 2014

Indian Roasted Carrot and Celery Root Soup {Recipe}

I am participating in a Fitness Challenge through D's work.  In addition to the fitness challenge part, there are nutrition challenges too.  This week's was to try a new fruit or vegetable every day. This was a bit difficult since we eat lots of fruits and veggies and our CSA share the last three years has exposed us to a variety of new vegetables.  So I headed to the grocery to see what I could find.  There were only a few items that would work, one of them was Celery Root. 

Source:  BubbleWS
Now these things are quite unattractive but turns out that underneath a knobby exterior is delicious, earthy tasting goodness.  But how best to eat the celery root?  I decided to roast it since roasting usually brings out such delicious flavor.  But what else?  I hit the fridge and found some carrots.  I was thinking of a delicious carrot ginger soup D and I had years ago.  But I wanted something with a kick so decided to go Indian. Tandoori and Sweet Curry - Yum!  Preparation is so easy. Roast, boil, blitz, enjoy!

I have been eating a serving as a starter for lunch or dinner (all the fiber helps to fill me up) but double the amount to a cup, add a salad with some shredded chicken on top and you have a low cal, low fat, filling meal.

I hope you enjoy this soup as much as I do.  If you want to kick up the spice, add more Tandoori or Sweet Curry.

  • 1 large celery root, peeled and chopped
  • 2 lb carrots peeled and chopped
  • 1 T olive oil
  • 4 cups chicken stock sub veg stock to make vegetarian)
  • 1/2 teaspoon salt
  • 1/2 teaspoon  pepper
  • 1 teaspoon Tandoori seasoning
  • 1 teaspoon  Sunny Paris seasoning, Penzeys
  • 1/2 teaspoon  Sweet Curry powder
  • 1/2 teaspoon ground ginger
  • Preheat oven to 350 degrees
  • In a large bowl, toss celery root and carrots with the olive oil
  • Place on cookie sheet
  • Roast for 60 minutes or until soft
  • Once carrots and celery root are roasted, place in a large pot with stock
  • Bring to boil
  • Reduce heat
  • Puree with stick blender (or in a food processor)
  • Add spices and seasonings
  • Let simmer for 10-15 minutes to let flavors meld
Nutritional Info
Serving size: 1/2 cup
  • Calories: 58
  • Carbs: 8
  • Fat: 2
  • Protein: 2
  • Sodium: 284
  • Fiber:  4

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