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Curried winter roots soup

This vegan curried winter roots soup will warm you up on cold, dark evenings! Use hot curry powder if you like it really spicy or add some chopped chilli when served.  You can serve it with a dollop of crème fraîche or yoghurt if dairy is not issue for you - I served it with ground pepper and gluten-free flatbread.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 small onions
  • 300 g carrots
  • 300 g swede
  • 300 g parsnips
  • 1.5 Tbsp curry powder
  • 1 litre vegetable stock

Method
 

  1. Peel and chop the onion, dice the vegetables.
  2. Heat the oil in a large pan and cook the onion for 5 mins until just softened. Add the curry powder and stir for a minute to coat well. Add the diced vegetables, cover and gently sauté for 5-8 mins.
  3. Pour in the vegetable stock, bring to the boil, then reduce the heat and simmer for 25-30 mins until the vegetables are tender.
  4. Using a stick blender whizz until you get a smooth, velvety soup.
  5. Season to taste with salt and pepper.
  6. Serve with a dollop of yogurt, if liked, or some chopped coriander leaves.