Curried Winter Vegetable Soup - cooking recipe

Ingredients

1 1/2 tablespoons butter
1 teaspoon cumin
1 teaspoon curry
1 teaspoon rosemary
1 teaspoon pepper
1 teaspoon sage
4 -6 garlic cloves, minced
1 large leek, chopped
4 cups vegetable stock
1 cup water
1 medium rutabaga
1 cup split red lentils or 1 cup split yellow lentils
2 medium sweet potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 medium parsnip, peeled and sliced
1/4 cup coconut milk (or regular milk)
2 teaspoons cilantro or 2 teaspoons parsley, finely chopped

Preparation

In large stockpot, melt butter.
Stir in cumin, curry, rosemary, pepper, and sage.
Add garlic and leek.
Cook on low heat, 2-5 minutes or until leek is tender.
Add stock, water, rutabaga, and lentils.
Bring to a boil, slowly.
Reduce heat and simmer 10 minutes, covered.
Add potatoes, carrots, and parsnips.
Simmer, covered, for 25-40 minutes or until vegetables are tender.
Remove from heat; allow to cool slightly, until all bubbling has stopped.
Mash with a potato masher until consistency is partly chunky.
Stir in coconut milk (if using) and cilantro or parsley.
Return to heat briefly to re-warm and serve.