Roots Soup

If you don’t like sweet potatoes, a russet potato can be substituted in this soup.

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4


  • 4 cups vegetable broth
  • 1½ tsp. vegetable oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1½ tsp. curry powder
  • 3 Tbsp. all-purpose flour
  • 2 medium carrots, peeled and chopped
  • 1 medium parsnip, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 small celery root, chopped
  • ½ tsp. salt
  • ½ tsp. ground black pepper


  • In a medium saucepan, bring the broth to a boil over high heat.
  • In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté on medium heat for 3 minutes. Add the garlic and curry powder, and sauté for 30 seconds. Sprinkle the flour over the top and whisk for 3 to 5 minutes.
  • Add the boiling broth and the parsnip and carrots. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
  • Add the sweet potato, celery root, salt, and pepper. Simmer for 10 to 20 minutes, until the vegetables are tender.