Vegan Masala Recipe
Curried Root Vegetable Soup
Swede, carrot, parsnip and potato make this gently curried soup naturally sweet and velvety. Toasted spices give the bowl warmth and character without overpowering the vegetables.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Root vegetables soften into a smooth soup here, with korma spices giving the broth a gentle, steady warmth. It suits a quiet lunch or a simple supper with something to dip.
Serving idea
Best served simply
Serve with crusty bread, chapatis or a few steamed greens on the side.
Cook the recipe
Method
- 1
Heat 4 tbsp rapeseed oil in a large pan over a gentle heat. Add the 2 diced onions, 4 crushed garlic cloves and 1 tbsp grated ginger, then cover and sweat for about 10 minutes, stirring now and then, until the onions are soft.
- 2
Raise the heat slightly and stir in 1 tbsp korma curry powder, 1 tsp turmeric, 1 tsp cumin, ½ tsp coriander and ½ tsp garam masala. Cook for 2 minutes, stirring so the spices bloom in the oil.
- 3
Add 300 g swede, 300 g parsnips, 300 g carrots and 200 g potatoes. Stir for a few minutes so the vegetables are well coated in the masala.
- 4
Pour in 1.2 L vegetable stock, then season with freshly ground salt and freshly ground pepper to taste. Bring to a boil, lower to a simmer, cover and cook for 25-30 minutes, until the vegetables are tender and the swede breaks down easily when pressed against the pan.
- 5
Blend the soup to your preferred texture. Leave a little body if you want a more rustic finish, then taste and adjust the seasoning if needed.
- 6
Reheat gently before serving, if required.
Gather everything first
Ingredients
- •4 tbsp rapeseed oil
- •2 onions, diced
- •4 garlic cloves, crushed
- •1 tbsp ginger root, grated
- •1 tbsp korma curry powder
- •1 tsp turmeric
- •1 tsp cumin
- •½ tsp coriander
- •½ tsp garam masala
- •300 g swede, diced (cut smaller for even cooking)
- •300 g parsnips, diced
- •300 g carrots, diced
- •200 g potatoes, diced
- •1.2 L vegetable stock
- •Freshly ground salt, to taste
- •Freshly ground pepper, to taste
A few useful notes
Notes
- •The soup keeps well in the fridge for up to 3 days. Reheat slowly on the hob and loosen with a little water if it thickens after chilling.
- •A partial blend gives a thicker, more textured bowl. Blend half the soup and leave the rest chunky if you want more bite from the vegetables.
- •If the soup tastes flat at the end, add a little more salt rather than more spice; the vegetable sweetness should still come through.
- •Freeze in portions once cool. Defrost fully before reheating so the texture stays even.
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