Stewed Root Veggies with Cranberries

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1 large onion, chopped
4 cloves garlic, minced
2 carrots, sliced
2 parsnips, sliced
2 cups peeled, diced celery root
1 large or 2 small sweet potatoes, cut in 1/2" chunks (peel if the skin is tough)
4 cups bouillon
1 tablespoon mild curry powder
1 cup vanilla yogurt or soy milk (optional)
1/2 cup dried cranberries

Combine the vegetables, bouillon and curry powder in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 20-30 minutes or until the vegetables are tender. Stir in the yogurt or soy milk and cranberries and heat through (do not allow the mixture to boil once the yogurt has been added).

4-6 servings