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
Keyword curried, root vegetable, vegetable
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Camilla Hawkins
50gUnsalted butter (or 4 tbsp rapeseed oil if vegan)unsalted
1tbspKorma curry powder
1200mlChicken 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!