1 small onion

2 medium carrots

1 medium parsnip

1 small celery root (or jicama)

1 medium-sized sweet potato

2 cloves garlic

4 cups Basic Vegetable or Mushroom Broth (see recipes on pages 4 and 9)

1½ teaspoons oil (or butter)

1½ teaspoons curry powder

3 tablespoons white flour

Salt and pepper

Cilantro sprigs (optional)

• Peel all the vegetables. Chop the onion. Slice the carrots, parsnip, and celery root into ¼-inch-thick pieces. Cut the potato into ½-inch-thick slices and finely chop the garlic. In a saucepan, bring the broth to a boil.

• In a soup pot, heat the oil. Add the onion and sauté on medium heat for 3 minutes. Add the garlic and curry powder, and sauté for 30 seconds. Sprinkle the flour over the top and whisk for 3 to 5 minutes. Add the boiling broth and the parsnip and carrots. In a small bowl, whisk the flour and water together until smooth; add this mixture to the soup pot. Bring to a boil, then reduce to a simmer, and cook for 15 minutes.

• Add the potato and celery root, and salt and pepper to taste. Simmer for 10 to 20 minutes, until the vegetables are tender. Garnish each serving with a sprig of cilantro.

Serves 4

If you don't like sweet potatoes, a russet potato can be substituted in this soup.