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You are here: Home / Credit Crunch Munch / Curried Root Vegetable Soup – a delicious way to clear out your fridge!

Curried Root Vegetable Soup – a delicious way to clear out your fridge!

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Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices along with ginger, garlic and onion which compliment swede, parsnips, carrots & potato beautifully!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.

Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices along with ginger, garlic and onion which compliment swede, parsnips, carrots & potato beautifully!

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.

Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices along with ginger, garlic and onion which compliment swede, parsnips, carrots & potato beautifully!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.

Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices along with ginger, garlic and onion which compliment swede, parsnips, carrots & potato beautifully!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.

Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices along with ginger, garlic and onion which compliment swede, parsnips, carrots & potato beautifully!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.

Auttumn leaves, trees

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

Why not pin for later?

Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices which compliment swede, parsnips, carrots & potato beautifully! #soup #potage #curry #rootvegetables #vegetable #autumn #fall #winter #recipe

Curried Root Vegetable Soup - a delicious fusion of Korma curry & other spices along with ginger, garlic and onion which compliment swede, parsnips, carrots & potato beautifully!
5 from 23 votes
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Curried Root Vegetable Soup

A wonderful curried root vegetable soup using swede, carrots, parsnips, potatoes and onions that will keep you coming back for more!
Course Appetizer, Lunch, Main Course
Cuisine British
Keyword autumn, curried, curry, fall, Korma, potage, root vegetable, soup, vegan, vegetable, vegetarian, winter
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Camilla Hawkins

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

  1. Peel and dice the vegetables (cut swede smaller as takes longer to cook), keeping the onion separate.

  2. 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.
  3. Next turn the heat up a little and stir in the spices and cook for 2 minutes.
  4. Add the vegetables and cook for a few minutes whilst stirring to coat in the spices.
  5. Add the stock, salt and pepper.

  6. 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).

  7. Blend (don't over blend or soup will turn gloopy).

  8. Taste, and adust seasoning if necessary.

  9. Reheat and serve with crusty bread.

Recipe Video

Recipe Notes

Instead of grating the ginger you can use an electric mini chopper which will make light work of this job!

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Reader Interactions

Comments

  1. Lorna McKay

    03/11/2019 at 10:38 pm

    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

    Reply
    • Camilla

      03/11/2019 at 10:57 pm

      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:-)

      Reply
  2. Mark

    28/04/2019 at 4:49 pm

    I just want to say that imho any curried soup should always be served with naan,chapati or rota.

    Reply
    • Camilla

      30/04/2019 at 12:13 am

      Thank you for sharing Mark and glad you enjoy your soup the way you like it:-)

      Reply
  3. Alica

    07/12/2018 at 12:31 pm

    This sounds delicious and perfect to use up the leftover bits! Thanks!

    Reply
    • Camilla

      07/12/2018 at 3:17 pm

      Thanks Alicia, it is a lush soup:-)

      Reply
  4. William Gould

    07/12/2018 at 8:25 am

    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?

    Reply
  5. Scarlett Mark Stephen

    30/10/2018 at 9:11 am

    Hello Camilla, Really very Nice soup from the way to preparation to presentation, its awesome. definitely I would try.

    Reply
    • Camilla

      30/10/2018 at 10:01 am

      Thank you so much, do let me know what you think!

      Reply
  6. Helen @ family-friends-food.com

    15/10/2018 at 1:18 pm

    This looks like a wonderful winter warmer – proper comfort food. Thanks for giving a vegan option 🙂

    Reply
    • Camilla

      15/10/2018 at 10:10 pm

      Thanks Helen, it really is super warming:-)

      Reply
  7. Kavita Favelle

    15/10/2018 at 9:28 am

    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!

    Reply
    • Camilla

      15/10/2018 at 10:46 am

      So true Kavey:-)

      Reply
  8. Emma

    15/10/2018 at 8:07 am

    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!

    Reply
    • Camilla

      15/10/2018 at 10:49 am

      Thanks Emma, it really is:-)

      Reply
  9. Cliona Keane

    12/10/2018 at 11:17 am

    Thank you very much for including me!

    Reply
    • Camilla

      13/10/2018 at 12:31 am

      A pleasure:-)

      Reply
  10. Sally

    08/10/2018 at 9:56 pm

    Such a good way to use up leftovers. I love root vegetable soup.

    Reply
    • Camilla

      08/10/2018 at 11:33 pm

      Thanks you Sally, it is a fab soup:-)

      Reply
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