The Best Root Veggie Soup For Cold Days
This is an easy recipe with spicy flair, perfect for when the air gets crisp. Carrot, squash, and lemon grass make for a complex, nutrient-rich soup—you don’t have to wait ages for anything to cook, and it’s just two steps. Enjoy!
By Pooja Mottl
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INSTRUCTIONS
1. Heat a large, heavy-bottomed soup pot over a medium flame on stovetop. Add all ingredients and bring to a boil.
2. Lower to simmer, cover, and cook for 30 minutes or until vegetables are just fork tender. I call this “tender-crisp”. The vegetables should be cooked, but not mushy.
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INGREDIENTS
3 carrots, peeled, diced
2 medium-sized ripe tomatoes, diced
¼ small celeriac, peeled and diced
¼ small kabocha squash (or similar winter squash), diced
1 finger length red chili, seeds removed, minced
1 birds eye chili, seeds removed, minced
2 celery stalks, diced
2 leeks, cut into half-moons about ½ inch wide
2 lemongrass stalks, crushed
1 teaspoon sea salt
5 to 6 tablespoons double concentrated tomato paste
Several garlic cloves, lightly crushed (optional)
