Go Back

Curried root vegetables soup

This curried root vegetables soup is vegan, gluten-free, dairy-free, nut-free and low-cal. Most importantly for those who are intofood combining, it's made with "neutral" root vegetables that can be served with either starch (bread, rice etc) or protein (sausage, fish etc). I make it regularly and freeze several portions for my detox days.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 2 carrots
  • 1 small swede
  • ½ celeriac
  • 2 small parsnips
  • 1 small turnip
  • 1 Tbsp tomato paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 1/ 2 tsp chilli powder
  • 1 litre vegetable stock approx.
  • 1 bunch of fresh coriander
  • Lime to serve
  • Oil to cook

Method
 

  1. Peel all vegetables and chop them roughly.
  2. Measure out the spices into a small bowl.
  3. Heat 1 Tbsp of coconut or vegetable oil and gently sauté the onion and garlic for 5 minutes. Add the chopped veggies and stir for a couple of minutes then add the spices. Stir for a minute until fragrant, then add the tomato purée. Stir to coat the veggies well, then add enough stock to cover the vegetables. Bring to the boil, cover, turn down the heat and gently simmer for 20-30 minutes until tender.
  4. Add the fresh coriander and using a stick blender, process until you get a smooth soup. Add more stock if you find the soup too thick.
  5. Serve with lime wedges.