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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!
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5 from 24 votes

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 curried, root vegetable, vegetable
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Camilla Hawkins


  • 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!