Curried Root Vegetable Soup
This week I thought it was time I updated my Curried Root Vegetable Soup which I posted back in my blog’s infancy after a fridge clear out. So along with some new pictures I also made a few tweaks to the recipe as I decided it needed to be a bit sweeter.
Hence I upped the amount of garlic and opted for Korma curry powder in place of the madras, which has a lovely sweet note to it and compliments the existing turmeric, cumin, coriander and garam masala beautifully.
The resulting soup (I should probably have called it potage) is thick, mildly spiced, sweet and delicious.
When I gave my hubby a teaspoon to taste such was his enthusiasm that he asked if we were having it for lunch and wanted to know how long it would be as he couldn’t wait to have a bowl full!
So what do you need to watch out for when making Curried Root Vegetable Soup?
Having made this a couple of times to get it just right the first important thing to get right is cooking the vegetables thoroughly.
Swede take longer to cook than the rest of the vegetables so it’s a good idea to cut them smaller so that they cook in the same amount of time. Under-cooked swede tastes very bitter so check it’s cooked by crushing a piece with a wooden spoon on the side of the pan. If it doesn’t break easily you need to carry on cooking.
Could you make this soup with leftover cooked root vegetables?
Yes! Plus I think it would be worth cooking extra vegetables with your Sunday roast just to make this soup. Or how about using your Christmas dinner leftovers to make this Curried Root Vegetable Soup on Boxing Day?
You would just scale back the simmering time to a few minutes with the stock in order for the vegetables to heat through and then blend.
Is it important to use good quality spices and stock?
A big fat yes. My Curried Root Vegetable Soup is only as good as the quality of ingredients that are put in it so please use the best quality spices and stock available.
Is Curried Root Vegetable Soup suitable for vegans?
I have included alternative vegan ingredients ie rapeseed oil in place of butter and vegetable stock in place of chicken stock. But if you’re not a vegan the butter does add a lovely creaminess to the soup and the chicken stock marries very well with the korma spices.
More Curried Soup Recipes
I do hope you try my Curried Root Vegetable Soup which is perfect for autumn and winter as it’s super warming and comforting! For more curried soups you might like to check out the following:
- Curried Parsnip & Coriander Soup
- Quick Curried Cauliflower Soup
- Curried Pumpkin Soup
- Jerusalem Artichoke & Celeriac Soup with Coconut & Chilli
- Spiced Parsnip Spinach Soup with Apple & Turmeric
- Root Veg & Lentil Thai Coconut Soup
- Creamy Vegetable Curry Soup
- Healthy Malaysian Laksa Soup with Grilled Prawns & Tenderstem
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Curried Root Vegetable Soup
Ingredients
- 2 Onions
- 4 Garlic cloves crushed
- 50 g Unsalted butter (or 4 tbsp rapeseed oil if vegan) unsalted
- 300 g Swede (rutabaga)
- 300 g Parsnips
- 300 g Carrots
- 200 g Potatoes
- 1 tbsp Ginger root grated
- 1 tbsp Korma curry powder
- 1 tsp Turmeric
- 1 tsp Cumin
- ½ tsp Coriander
- ½ tsp Garam Masala
- 1200 ml Chicken or vegetable stock
- Freshly ground pepper
- Freshly ground salt
Instructions
- Peel and dice the vegetables (cut swede smaller as takes longer to cook), keeping the onion separate.
- Melt the butter in a large pan and on a gentle heat gently sweat the onion, garlic and ginger under a lid for 10 minutes, stirring occasionally.
- Next turn the heat up a little and stir in the spices and cook for 2 minutes.
- Add the vegetables and cook for a few minutes whilst stirring to coat in the spices.
- Add the stock, salt and pepper.
- Bring to the boil and simmer with the lid on for about 25 - 30 minutes or until the vegetables are tender (push a piece of swede against the edge of the pan with a wooden spoon and if it breaks in half easily you're good to go).
- Blend (don't over blend or soup will turn gloopy).
- Taste, and adust seasoning if necessary.
- Reheat and serve with crusty bread.
Laura Wilce
Lovely! I plan to make a variation on this today to use up leftover veg and make sure there’s something quick and easy to grab over Christmas.
Camilla
Fab:-)
Deena Kakaya
What a gorgeous bowl of comfort and spice! I think that strong colours, like in your soup are all the more alluring and uplifting. Can’t ask for more in this season. Thanks for linking this to fabfusionfoods x
Camilla
Thanks Deena, it was very comforting and warming, something I think we’ll definitely need this winter!
Susan Elaine Carter
Sounds warming and satisfying.
Ruth Hedges
I love soups especially in the Winter months – a great warming meal x
sara yarnell
This sounds delicious!!! I make curried parsnip soup and i love it, so cant wait to try this one
Camilla
Great:-)
blueberry88
Ooh this looks gorgeous! A perfect winter warming meal, thank you for the recipe 🙂
Camilla
Thank you, I’ve already made it again but doubled the quantity to freeze some:-)
Herbert Appleby
this looks like something I could just about get right
Camilla
We’re all learning the whole time, the more you do something the better you get at it:-)
Ursula Hunt
Lovely and warming for the snow coming next week !
Camilla
Ooh yes definitely a winter warmer:-)
Maya Russell
Could add a dash of chilli powder? Or maybe it’s nicest without. I try and make soups from all sorts of vegetables but my favourites are the ones with root vegetables like carrot, swede, parsnip, potato etc.
Camilla
I wouldn’t myself as it was just right but if you try it do let me know:-)
Maya Russell
I have tried chilli and I think it spoils the natural sweetness of the soup.
DANIELLE VEDMORE
I love home made soup – this week we have had lentil and bacon and tomorrow Im doing butternut squash. Think Im addicted to soup! Will definitely bookmark this! xoxo
Camilla
Oh do Danielle, it’s so good:-)