Slice pizza and brew chef terrill vegetable soup Some of the city’s best soups are found at Slice.

By Jan Walsh

Photography by Beau Gustafson





I am always open to hearing the soup specials when eating at Slice Stone Pizza and Brew. Experience has taught me that not only does Chef Terrill Brazelton make awesome pizzas using seasonal and local ingredients, he also knows his way around a pot of soup. His French Onion—served in a bread bowl—is as good as I have ever had, maybe the best. And now that fall is in the air, local root veggies are finding their way both onto the pizzas and into the soups at Slice. Today he demos his Curried Root Vegetable Soup.

slice roasted vegetables Curried Root Vegetable Soup Ingredients:
3 carrots, chopped
2 yellow onions, chopped
2 shallots, chopped
6 small turnips, chopped
6 parsnips, chopped
1 rutabaga, chopped
6 stalks celery, chopped
4 med apples chopped
8 garlic cloves, smashed
Fresh ginger, small amount, thin sliced
5 Tablespoons curry
Apple Cider Beer
Sesame oil
1 Cup (or so) Cream or coconut milk
Curried Root Vegetable Soup

slice vegetable soup recipeProcedure: slice roasted vegetable soup recipe
Toss carrots, turnips, rutabaga and parsnips in sesame oil. Add pinch salt and pepper. Roast in oven till brown. Add oil then apples, shallots, onion, celery, garlic to stockpot. Saute until brown. Add five tablespoons of curry (more or less depending on taste). Cook three minutes. Deglaze with apple cider beer. Add fresh ginger. Add 3 gallons of chicken stock. Cook 2 hours. Blend with stick blender cook 30 min. Strain through fine mesh strainer. Return liquid to heat cook 30 more minutes until it thickens. Add cream or coconut milk. Adjust seasoning as desired. Serve hot. Makes one gallon.

Published, B-Metro magazine, October 2014