Curried Root Vegetable Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course, Appetizer, Lunch
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Cuisine
British
Curried Root Vegetable Soup
Description
The Curried Root Vegetable Soup starts by sweating onion, garlic, and ginger in butter or rapeseed oil to build a flavorful base. Ground spices including korma curry powder, turmeric, cumin, coriander, and garam masala are cooked briefly to release their aromas. Root vegetables—rutabaga, parsnip, carrot, and potato—are added and coated in spices before simmering in chicken or vegetable stock until tender. The soup is then blended until smooth but not overly pureed to avoid a gloopy texture. The final result is a creamy, warmly spiced soup with natural sweetness from the root vegetables and a gentle curry flavor profile. It is often served with crusty bread to complement its rich texture and mild spice.
Ingredients
- 2 onion
- 4 garlic crushed, cloves
- 50 g unsalted butter unsalted, or 4 tbsp rapeseed oil if vegan
- 300 g rutabaga aka swede
- 300 g parsnip
- 300 g carrot
- 200 g potato
- 1 tbsp ginger root grated
- 1 tbsp korma curry powder
- 1 tsp Turmeric
- 1 tsp cumin
- ½ tsp Coriander
- ½ tsp garam masala
- 1.2 L chicken stock or vegetable stock
- black pepper freshly ground
- salt freshly ground
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.
Notes
- You can grate ginger with a mini chopper or finely crush it to make preparation easier.
- Cut rutabaga smaller as it takes longer to cook compared to other vegetables.
User Reviews
Overall Rating
5
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