Curried Winter Vegetable Soup
Warm up with a bowl of Curried Winter Vegetable Soup, a hearty and aromatic blend of seasonal root vegetables like carrots, parsnips, butternut squash, and sweet potato, infused with bold spices like curry powder, cumin, and turmeric. This velvety soup is simmered in a flavorful vegetable broth, enriched with creamy coconut milk, and finished with a zing of fresh lime juice, creating a perfect balance of savory and bright flavors. Garnished with fresh cilantro, this gluten-free and vegan-friendly recipe is as nourishing as it is vibrant. Ready in under an hour and packed with nutrients, it’s an ideal comfort food for chilly days. Whether served as a light dinner or a satisfying starter, this dish is sure to brighten your winter table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 large, peeled and diced carrot
- 2 medium, peeled and diced parsnip
- 2 cups, peeled and cubed butternut squash
- 1 large, peeled and cubed sweet potato
- 6 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup, chopped (for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Add the curry powder, cumin, and turmeric, stirring to coat the onion mixture evenly with the spices.
Add the diced carrots, parsnips, butternut squash, and sweet potato to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes, until the vegetables are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a blender, being careful not to overfill.
Return the soup to the pot if using a blender. Stir in the coconut milk, salt, black pepper, and lime juice.
Heat the soup gently on low for another 5 minutes, adjusting seasoning if needed.
Serve hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 7592 mg | 330% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 79.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6024 mg | 128% | |
*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.
