Curried Cream Of Root Vegetable Soup

• 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)

1. 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.
2. Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
3. Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
4. Sprinkle with fresh corriander.
5. NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

butter, apples, onion, garlic, gingerroot, curry powder, ground cumin, ground coriander, thyme, cayenne pepper, carrots, sweet potato, chicken stock, light cream, fresh coriander

Taken from www.food.com/recipe/curried-cream-of-root-vegetable-soup-257824 (may not work)