Curried Roasted Root Veg Soup Recipe

Name: Curried Roasted Root Veg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium parsnips, peeled and chopped; 4 medium carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook); 2 tsp coriander seeds; 1 tsp cumin seeds; 1/4 tsp cayenne pepper; 1/4 tsp paprika; 1/2 tsp turmeric; 1 medium yellow onion, chopped; 2 clove garlic, finely chopped; 1 thumb-size piece fresh ginger, grated; 2 tbsp vegetable oil; 2 1/2 cup water or vegetable stock; 4 tbsp natural yogurt or creme fraiche

Servings: persons

4 medium parsnips, peeled and chopped
4 medium carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook)
2 tsp coriander seeds
1 tsp cumin seeds
1/4 tsp cayenne pepper
1/4 tsp paprika
1/2 tsp turmeric
1 medium yellow onion, chopped
2 clove garlic, finely chopped
1 thumb-size piece fresh ginger, grated
2 tbsp vegetable oil
2 1/2 cup water or vegetable stock
4 tbsp natural yogurt or creme fraiche

1
In a dry pan, heat the cumin seeds and coriander seeds until they are fragrant and beginning to pop slightly.
2
Grind them up in a pestle and mortar (if you don't have one, skip this step and just use ground cumin and coriander)
3
Pour 1 tablespoon of vegetable oil around the sides of a large bowl, add the vegetables, spices and some salt and ground black pepper.
4
Mix up with your hands.
5
Spread the vegetables out on a baking sheet and put into a 180C oven for 20-25 minutes, turning them around halfway through
6
When the vegetables are a bit browned, get a large soup pan on a medium heat and heat the other tablespoon of oil
7
Saute the onion until soft, then add the garluc and ginger and saute for another minute
8
Scrape the roasted vegetables into pan and then add the water or stock and turn up the heat to bring it to a boil
9
Turn down the heat again and simmer the soup for 12-15 minutes
10
Blend the soup, either in the pan with a stick blender, or in a liquidizer.
11
Either way, please be very careful with hot liquid!
12
Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;)

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium parsnips, peeled and chopped, 4 medium carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook), 2 tsp coriander seeds, 1 tsp cumin seeds, and more.

Yes, Curried Roasted Root Veg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Roasted Root Veg Soup

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