Curried Root Vegetable Soup is great for using up swede, carrots, parsnips, potatoes, and onions from your vegetable drawer. It is so comforting and delicious on a chilly day!
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 clearout.
So along with some new photographs, 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 curry powder. This has a lovely sweet note to it and beautifully compliments the existing turmeric, cumin, coriander, and garam masala.
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 crush easily you need to carry on cooking.
Could you make this soup with leftover cooked root vegetables?
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 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?
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?
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
Once you’ve tried my Curried Root Vegetable Soup you should also try the following curried soup recipes!
- 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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Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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
- 1.2 L 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.
Jayne
I made this today in my slow cooker. It’s delicious.
Camilla
That’s wonderful Jane, thank you for sharing. For some reason I never think to make soup in the slow cooker and really should!
Jan Rutledge
Made this last night – very tasty. Didn’t have korma curry powder (I make my own) so I used korma curry paste instead, it worked well. It’s a great way to consume so many vegetables. Thanks for such a good recipe.
Camilla
So glad you like the soup Jan, yes curry paste is a great substitute, I usually have a jar in the fridge:-)
Michelle
I had a bunch of swede and carrots I needed to use up and found this recipe. This is delicious… but I did not have parsnip or potato so I used equal amounts of swede and carrot to compensate. I have Madras curry and wishing I scaled back a little. When the soup was done the curry was a bit overwhelming (and I LOVE curry and spice) so I added a can of coconut milk which helped smooth it out. It needs something bright. I will portion this batch out to freeze and will play around with different citrus/acid at mealtime. Thinking of serving this with seasoned basmati rice and grilled pineapple, maybe some lime wedges. Thank you for the recipe!
Camilla
Glad you managed to use up your veggies with this recipe Michelle. Curried soup is only a step away from being a curry sauce so repurposing it with basmati rice is a sound idea:-)
Alex
Made it for Christmas day starter and went down a treat. Added 1 fresh red chilli with the veg. Also can finish with coconut milk but found it nice without!
Camilla
Excellent, thank you so much for your feedback:-)
Melissa Mistry
Love this!!! Added some all spice because I like to play with recipes but this one is great without any tweeks as well!!
Camilla
Thank you Melissa, so glad you like it:-) I must make it soon as it’s certainly the weather for it!
Ania
Such a lovely and simple recipe. Tasty too! My 3yo loved it with a bit of yoghurt stirred in. Will absolutely be making again – thank you x
Camilla
Fabulous Ania, so glad you both liked it:-)
Lorna McKay
Can you translate 300 gm and 200 gms into cups? I don’t have an idea how much 300 gms is.l i really want to try this recipe. Thank you
Camilla
Hi Lorna, the exact ingredients used are in the photographs, I’m afraid I can’t convert a weight into a volume. So if you use 3 med/large carrots/parnsips, a swede that weighs the same as the carrots and 2 medium potatoes etc you are on your way. Soup is quite forgiving so if you found it was a bit thick at the end you could water down with more stock/boiling water but I’m pretty sure it’ll be fine. If you can get hold of some digital scales it will change your life:-)
Mark
I just want to say that imho any curried soup should always be served with naan,chapati or rota.
Camilla
Thank you for sharing Mark and glad you enjoy your soup the way you like it:-)
Alica
This sounds delicious and perfect to use up the leftover bits! Thanks!
Camilla
Thanks Alicia, it is a lush soup:-)
William Gould
A great way to use up veg like you say. And you can’t beat a good, hot soup on a cold winter’s day, can you?
Scarlett Mark Stephen
Hello Camilla, Really very Nice soup from the way to preparation to presentation, its awesome. definitely I would try.
Camilla
Thank you so much, do let me know what you think!
Helen @ family-friends-food.com
This looks like a wonderful winter warmer – proper comfort food. Thanks for giving a vegan option 🙂
Camilla
Thanks Helen, it really is super warming:-)
Kavita Favelle
There’s something so satisfying about curry spiced root vegetables in a soup, the flavours seem to be made for each other. Proper winter comfort!
Camilla
So true Kavey:-)
Emma
This soup is perfect for the wet and windy weather we are having. I especially love the idea of using up leftover vegetables from a Sunday roast – waste not want not!
Camilla
Thanks Emma, it really is:-)
Cliona Keane
Thank you very much for including me!
Camilla
A pleasure:-)
Sally
Such a good way to use up leftovers. I love root vegetable soup.
Camilla
Thanks you Sally, it is a fab soup:-)
Caroline
I love making root vegetable soup and agree it’s a great way to use whatever is lurking at the back of the fridge. Curry flavor works so well as well. Love the new pics!
Camilla
Thanks Caroline, the old pictures were terrible:-)
Sandi
We are always looking for more recipes that use mainly veggies. Thank you for the vegan alternative as we are cutting out dairy. Lovely soup recipe.
Camilla
Thank you Sandi:-)
Jessica Formicola
This looks so comforting and delicious! Perfect for fall!
Camilla
Thank you, it really is:-)
Adriana Lopez Martin
What a wonderful soup I love the combo with the curry and the root vegetables. I prepare at home a carrot soup with curry and it is to die for. Need to try your version too.
Camilla
Thank you Adriana:-)
Katie
This looks like the perfect soup for fall! What a serious batch of comfort food!!
Camilla
Thanks Katie, it really is perfect for fall!
Claudia Lamascolo
Hi Camilla this soup looks fantastic!
Camilla
Thanks Claudia:-)
Corina Blum
I love curried soups like this and this one sounds so lovely and warming! It’s exactly the kind of thing I love making for lunch at the moment.
Camilla
Thanks Corina, it is great for this time of year:-)
Mandy
This sounds great Camilla and I love th photos. Couldn’t be more autumnal if it tried! Thanks for including a link to my soup x
Camilla
Thank you so much Mandy:-)
Paul Wilson
Just the thing to warm me up.
Quinta
Lovely alternative to plain vegetable soup. Do you think it would work with sweet potatoes instead of swede or possibly squash? Thank you
Camilla
I think you can pretty much put what you like in soup with a few exceptions but those sound like they’d be fine, perhaps the squash better as it’s not going to thicken the soup like the starchy sweet potato will!
Jacqueline Roberts
You can’t beat home made soup
Angie Hoggett
I love new soup recipes, thanks!
Kaci Soderstrom
Sounds lovely!
Anne Dalzell
Sounds gorgeous, i usually add harissa paste to my root veg soup which works well too. Going to try this version next time though
Ursula Hunt
GREAT SOUP RECIPE
auntygeek
I love curry and I love soup – what a perfect combination!
Tracy Nixon
Making this tonight for Chinese New year!
Camilla
Really?:-)
Hafsah
I love soups, and this one sounds just right!
Denise
Great idea to use up the left over Christmas veg 🙂 I love parsnips in soup, they are so sweet 🙂
Paul Wilson
Nice and hearty for this time of year.
Camilla
Yes, I’ll be making this again in the next few days:-)
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:-)
Anne Wallwin
a love a good soup on a chilly day!
Tracy Nixon
Soupa Doupa Souperb!!! LOL We all love soup in our house – I make lots but buy lots too, as many brands make soup that tastes home made!!! Soup is a great tummy warmers and makes you feel better when you aren’t feeling too good 🙂
Sarah, Maison Cupcake
It’s definitely soup season now isn’t it. Funny I never think of making my soups curried even though I make curries so often!
Camilla
I hadn’t either but just wanted to pep up a traditional soup as I was bored or having the same old flavour:-)
Maya Russell
Looks lovely. (Really must get out and do some leaf kicking with my kids – I forget the simple things in life are often the best.)
Camilla
They are and I can still fell the muscles in the tops of my legs reminding me of our exertions:-)
Beth Young
Just what I fancy after a long day at work! Yummy!
Camilla
Thank you, hope you get a chance to make it:-)
Heather Haigh
I love spicy comforting soups, this one sounds great.
Camilla
It’s totally comforting and almost creamy:-)
Louisa Foti
Lovely warming soup for these chillier days Camilla! Loving all the spices you’ve packed in there, it just has to be delish. Thanks so much for linking it up to the Four Seasons Food challenge!
Camilla
Thank you Louisa, it certainly was a treat for the taste buds:-)
Javelin Warrior
Carrots, parsnips and ginger all sound delicious together and I always seem to have these leftover in my fridge, so it’s great to have a soup that combines them all together. And I could imagine this soup would be delicious with a variety of other possible options hanging about in the fridge…
Camilla
Exactly it’s a really adaptable recipe, hope you give a try one day:-)
Lisa Williams
such an amazing winter dish I love soup and it is so good for you too 🙂 Win win !
Camilla
Thank you, hope you give it a go:-)
Sam @happyhomebird
One of my favourites is curried veg soup. I have loads of pumpkins that I grew on the allotment to use up and this is perfect to chuck in too. Sam
Camilla
Oh yes they would be good too:-)