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Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 small Onion, chopped
• 2 cloves Garlic, minced
• 1 1⁄2 teaspoons Curry Powder, mild

• 4 cups Vegetable Broth
• 2 medium Carrots, peeled, halved and cut into 1/2-inch pieces
• 2 large Parsnip, peeled, thick end halved lengthwise, and cut into 1/2-inch pieces
• 1 small Celeriac, trimmed, peeled and cut into 1/4-inch cubes
• 1 medium Sweet Potato, peeled and cut into 1/2-inch cubes
• 1 teaspoon Sea Salt, if broth is unsalted

• 1 cup Spelt Flour, **use GF as necessary
• 1 1⁄2 teaspoons Baking Powder
• 1⁄2 teaspoon Sea Salt
• 1⁄2 teaspoon Nutmeg
• 2 tablespoons Coconut Oil, cold
• 1⁄4 cup Currants
• 5 tablespoons Soy Milk, unsweetened, or almond milk

• Fresh Cilantro, chopped, for garnish

Description

"This Is The Perfect Soup To Serve To Guests; The Dumplings Elevate This To A Fancier Level, Yet The Soup Is Down To Earth And Very Appealing. For A Gluten-free Option, Omit The Dumplings Or Use Your Favorite Dumpling Recipe With GF Flour." <

KitchenMonki