Curried Carrot and Turnip Soup with Cilantro Gemolata

Soup:

• 1 tbsp Olive Oil
• 1 small Onion
• 1 large Garlic clove, minced
• 1 Orange or Red Bell Pepper
• 5 Carrots, chopped (large pieces)
• 5 Turnips, chopped (large pieces)
• 3 cups Vegetable Broth
• 1 tbsp Curry Powder
• 1 tsp Salt

Sautee Onion and pepper until soft. Add garlic, heat for one minute.

Add remaining vegetables, broth, curry and salt.

Cover and simmer 10-15 minutes, or until all vegetables are tender.

Allow to cool and blend until smooth.


Gemolata:

• 3 tbsp Cilantro leaves
• 1/2 tsp Lime Zest, finely grated
• 1 tbsp Lime Juice
• 1/2 cup Olive Oil

Blend ingredients in food processor until smooth, adding olive oil as needed.