CURRY-ROASTED PUMPKIN-CARROT-SWEET POTATO SOUP

This week is Indian week, just in case you don't know.  I named it.  If you make all three of my Indian recipes that will be posted, you’ll have a complete Indian dinner.  You can start off with this luscious soup, inspired by Dr. Oz, who published his “Indian Roasted Pumpkin Soup,” in the October 2010 issue of Good Housekeeping magazine. 


I added hot Madras curry powder, apple juice concentrate, water, carrots and sweet potato to Dr. Oz’s soup, and changed the vegetable broth to chicken broth (only because I didn’t have vegetable broth on hand).  I liked this soup a lot, but then I am a winter-squash maniac and seem to like it any way it’s served.  The apple undertones add just enough sweetness to offset the spiciness.  Bland pumpkin borrows some punch from carrots and sweet potatoes to deliver complex flavors.  There’s just enough heat to make your tongue tingle for a few minutes after you swallow.  If you’re not a fan of spicy foods, you should cut the curry powder.  As a side note, I gave some of this soup to my Indian physiatrist. (He's a muscle specialist, not a head shrink!)   He said he added cayenne and black peppers to make it spicier!

It’s worth it to make this  soup just to inhale the aroma coming from your oven when the veggies and spices mingle and give up their wonderful scent. 

Curry-Roasted Pumpkin-Carrot-Sweet Potato Soup Inspired by Dr. Mehmet Oz Rating:  9 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1 cup peeled, chopped pumpkin (or butternut or other winter squash) 1 medium sweet potato, peeled, chopped (about 1 cup) 1 shallot, halved 1 carrot, chopped 1/2 tart apple, cored, sliced 1/2 cup chopped onion 2 medium cloves garlic, peeled 1-1/2 Tbsp. olive oil 1/4 tsp. ground coriander 1/4 tsp. ground cumin 1/4 tsp. ground turmeric 3/4 tsp. McCormick hot madras curry powder 1-1/4 chicken or vegetable broth 2 Tbsp. frozen apple juice concentrate 1/2 cup lite coconut milk plus extra for drizzling over soup 1/2 tsp. sea salt, or to taste 1/4 tsp. black pepper, or to taste 1/2 to 1 cup water Heat oven to 425F.  Combine vegetables, oil and spices in 9x12 baking pan, tossing to coat.  Spread in single layer.    Roast 30 minutes, or  till tender.  Puree in batches  in food processor or blender.  Transfer puree to 3-quart heavy pot, and add broth, juice concentrate, coconut milk, salt, pepper and 1/2 cup water.  Bring to a high simmer, stirring.  Taste to adjust seasonings, adding more salt and pepper if needed.  Add additional water, if needed to bring soup to desired consistency.  Serve drizzled with coconut milk.  Yield:  About 3-4 servings