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.
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:
Why not pin for later?
Curried Root Vegetable Soup
- 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
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.
Instead of grating the ginger you can use an electric mini chopper which will make light work of this job!