Meatless Mondays - Sweet Crockpot Root Veggie Soup

Going through a recent Woman's Day magazine, I was pleasantly surprised to come across a few recipes, I want to make.  The first recipe that grabbed my attention was one for sweet potato soup.  Not leaving recipes the way they are presented, this became an Autumn Root Vegetable Soup, with parsnip, turnip, carrots, onion, and sweet potato.  The sweet potato gave this mixture, a subtle sweet taste which is delicious.


Sweet Crockpot Root Veggie Soup (adapted)

Ingredients:
2 onions, chopped
2 medium carrots, cut into 1-in. pieces
2 sweet potatoes, cut into 2-in. pieces
1 turnip, cut into 6 pieces
1 parsnip, cut into inch pieces
1 tablespoon(s) grated fresh ginger
1 tablespoon(s) mild curry powder
1 teaspoon cinnamon
1/4 teaspoon black pepper

Method:
In a 3-qt slow cooker, combine the onions, carrots, potatoes, ginger, curry, cinnamon, ¼ tsp pepper and 4 cups water.

Cook, covered, until the vegetables are very tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Using an immersion blender, purée the soup.

Top with the almonds and dollop with the yogurt, if desired.

Tips from Woman's Day --- Freeze the soup for up to 3 months. T haw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat for about 15 minutes.

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