Curried root vegetable soup

3 cups of chopped potatoes, carrots, parsnips, turnips, and sweet potatoes
2 large onions, chopped
3 tablespoons curry paste
6 cups chicken broth
handful fresh cilantro, chopped
plain yogurt

Cook onions in curry paste for five minutes. Add root vegetables and cook for another ten minutes at low heat. Add broth and simmer for one hour. Remove from heat and lightly mash vegetables. Garnish with yogurt and cilantro.

Served with garlic naan and cantaloupe slices.