Curried Cream of Root Vegetable Soup
Velvety, aromatic, and perfect for chilly days, this Curried Cream of Root Vegetable Soup is a satisfying blend of hearty root vegetables and warm spices. Packed with sweet potatoes, carrots, parsnips, and Yukon Gold potatoes, this comforting soup is beautifully seasoned with curry powder, cumin, turmeric, and ginger for a subtle heat and depth of flavor. The addition of creamy coconut milk adds a luscious texture, while fresh cilantro provides a bright, herbaceous finish. Ready in just an hour, this vegan and gluten-free soup is easy to prepare and ideal for cozy weeknight dinners or elegant starters. Serve it with crusty bread or a side salad for a wholesome, soul-warming experience.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 medium sweet potatoes, peeled and cubed
- 2 medium Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 cup canned coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, for garnish
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute, until aromatic.
Add the chopped carrots, parsnips, sweet potatoes, and Yukon Gold potatoes to the pot. Stir to coat the vegetables in the garlic and onion mixture.
Sprinkle the curry powder, cumin, ginger, and turmeric over the vegetables. Stir well to evenly distribute the spices.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Increase the heat to high and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until all the vegetables are fork-tender.
Remove the pot from heat and allow it to cool slightly. Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend it in batches using a countertop blender.
Return the pureed soup to the pot (if using a countertop blender) and stir in the coconut milk. Cook over low heat for 5-10 minutes to heat through.
Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
