Vegan Masala Recipe

Curried Root Vegetable Soup

Name: Curried Root Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 2 Onions, diced; 4 Garlic cloves, crushed; 1 tbsp Ginger root, grated; 4 tbsp rapeseed oil; 300 g Swede, diced (cut smaller for even cooking); 300 g Parsnips, diced; 300 g Carrots, diced; 200 g Potatoes, diced; 1 tbsp Korma curry powder; 1 tsp Turmeric; 1 tsp Cumin; ½ tsp Coriander; ½ tsp Garam Masala; 1.2 L Vegetable stock; Freshly ground salt, to taste; Freshly ground pepper, to taste

This curried root vegetable soup brings together swede, carrots, parsnips, and potatoes for a soothing bowl of warmth. The spices create a gentle heat that complements the natural sweetness of the vegetables.

50 minPrep: 15 minCook: 35 minBritishVegan

curriedroot vegetablevegetable

Ingredients Method Notes

From the kitchen

What to expect

This comforting soup highlights the beauty of root vegetables, elevated by a gentle spice blend. It's a perfect dish for cozy gatherings or quiet evenings at home.

Serving idea

Best served simply

Pair it with crusty bread or steamed vegetables for a satisfying meal.

Cook the recipe

Method

1
In a large pan, add 4 tbsp rapeseed over gentle heat. Add the 2 diced onions, 4 crushed garlic cloves, and 1 tbsp of grated ginger, covering the pan with a lid. Sweat the mixture for about 10 minutes, stirring occasionally until softened.
2
Increase the heat slightly, then stir in 1 tbsp korma curry powder, 1 tsp turmeric, 1 tsp cumin, ½ tsp coriander, and ½ tsp garam masala, cooking for an additional 2 minutes to bloom the spices.
3
Add the 300 g swede, 300 g parsnips, 300 g carrots, and 200 g potatoes to the pan, stirring for a few minutes to coat the vegetables evenly in the spices.
4
Pour in 1.2 L of vegetable stock, along with freshly ground salt and pepper to taste. Bring the soup to a boil, then reduce to a simmer. Cover and let cook for 25-30 minutes, or until the vegetables are tender; check the swede by pushing it against the pan with a wooden spoon—if it breaks apart easily, it’s done.
5
Blend the soup to your desired consistency; a little texture can add heartiness, so avoid over-blending. Taste the soup and adjust the seasoning as needed.
6
Reheat gently if necessary, and serve warm.

Gather everything first

Ingredients

•2 Onions, diced
•4 Garlic cloves, crushed
•1 tbsp Ginger root, grated
•4 tbsp rapeseed oil
•300 g Swede, diced (cut smaller for even cooking)
•300 g Parsnips, diced
•300 g Carrots, diced
•200 g Potatoes, diced
•1 tbsp Korma curry powder
•1 tsp Turmeric
•1 tsp Cumin
•½ tsp Coriander
•½ tsp Garam Masala
•1.2 L Vegetable stock
•Freshly ground salt, to taste
•Freshly ground pepper, to taste

A few useful notes

Notes

•The soup can be stored in the refrigerator for up to 3 days. Reheat on the stovetop and add a splash of water if it thickens too much.
•For a chunkier texture, blend only half the soup and leave the rest as is. This will create a comforting balance between creamy and hearty.
•Serve the soup with crusty bread or some steamed greens for a complete meal.

Learn the technique

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