Description
This Curried Root Vegetable Soup is a warm, comforting dish packed with wholesome root vegetables and infused with aromatic spices like curry powder, cumin, and turmeric. It’s perfect for cozy meals and offers a vibrant, flavorful way to enjoy seasonal produce. This soup is easy to prepare on the stovetop, naturally gluten-free and vegetarian, and can be customized with toppings like crunchy lentils or a dollop of yogurt for added texture and richness.
Ingredients
Scale
Sauté Base
- 1-2 tbsp coconut or olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
Vegetables
- 6-8 carrots, peeled and roughly chopped
- 1 cup butternut squash, peeled, deseeded and roughly chopped
- 1 large sweet potato, peeled and chopped
Liquids and Spices
- 4-6 cups vegetable broth (enough to cover the veggies in the pot)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2-2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric powder
- 1/2 tsp cinnamon
- 2 tsp maple syrup
Optional Add-ins and Toppings
- Hemp seeds (amount to preference)
- Maca powder (amount to preference)
- Crunchy lentils for topping
- Plain yogurt or coconut milk for garnish
- Fresh herbs (such as cilantro or parsley) for garnish
- Cooked lentils, rice, or quinoa to serve for a heartier meal
Instructions
- Sauté aromatics: In a large pot over medium heat, heat the coconut or olive oil. Add the diced onion and minced garlic and sauté them until the onion becomes translucent and the garlic is fragrant, softening the base flavors.
- Add vegetables and spices: Add the chopped carrots, butternut squash, and sweet potato to the pot. Pour in the vegetable broth so it covers the vegetables. Stir in the sea salt, black pepper, curry powder, cumin, turmeric, cinnamon, and maple syrup to infuse the soup with warm, rich flavors.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to medium and cover the pot. Let the soup simmer gently for approximately 45 minutes or until all the root vegetables are tender and easily pierced with a fork.
- Add optional superfoods: At this point, if you desire, stir in hemp seeds and maca powder to boost the nutritional profile of the soup.
- Puree the soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree it, taking care to handle the hot soup safely. Adjust seasoning to taste.
- Serve and garnish: Ladle the soup into bowls and top with crunchy lentils, a dollop of plain yogurt or coconut milk, and fresh herbs. For a more filling dish, serve the soup over cooked lentils, rice, or quinoa.
Notes
- You can substitute coconut oil with olive oil or any neutral oil you prefer.
- Adjust the amount of curry powder to your taste for milder or more intense curry flavor.
- If you like your soup chunkier, blend only half of the soup and leave the rest in pieces.
- To make the soup vegan, use coconut milk instead of yogurt as a garnish.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adding cooked lentils, rice, or quinoa not only makes this more filling but also adds protein and fiber.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 150
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
