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!
Servings 6
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
- 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.
Video
Notes
Instead of grating the ginger you can use an electric mini chopper which will make light work of this job!