Curried Winter Vegetable Soup

• 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

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

butter, cumin, curry, rosemary, pepper, sage, garlic, vegetable stock, water, rutabaga, red lentils, sweet potatoes, carrots, parsnip, coconut milk, cilantro

Taken from www.food.com/recipe/curried-winter-vegetable-soup-357566 (may not work)