Curried Cream Of Root Vegetable Soup - cooking recipe

Ingredients

2 tablespoons butter
1 1/2 cups apples, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 cup turnip, peeled and cubed
4 cups chicken stock
1 cup light cream or 1 cup condensed milk
1/4 cup fresh coriander, chopped (optional)

Preparation

In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
Sprinkle with fresh corriander.
NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.