I absolutely love this Curried Root Vegetable Soup Recipe because it’s like a warm hug in a bowl—richly spiced, velvety smooth, and so comforting on chilly days. When I first tried making it, I was blown away by how simple ingredients like carrots, sweet potatoes, and butternut squash could come together with curry and warming spices to create something that feels both exotic and homey.
This soup works beautifully as a cozy weeknight dinner or a make-ahead lunch that you can reheat effortlessly. You’ll find that the flavors deepen the longer it simmers, making it a perfect candidate for leftovers (if there’s any left!). Plus, this Curried Root Vegetable Soup Recipe is super versatile and forgiving, so even if you’re new to cooking with curry powder or root veggies, you’re in good hands.
Why You’ll Love This Recipe
- Comforting and Nourishing: This soup is packed with root veggies and warming spices that feel soothing and satisfying.
- Simple Ingredients: You can find everything at your local market, no fancy or hard-to-find items needed.
- Flexible Cooking: It’s easy to adjust the spices or veggies based on what you have or prefer.
- Great for Meal Prep: Cooks up in one pot and tastes even better the next day.
Ingredients You’ll Need
These ingredients work like a dream to build layers of flavor and rich texture in the Curried Root Vegetable Soup Recipe. When shopping, pick fresh root veggies and a good-quality curry powder—it makes all the difference.
- Coconut or olive oil: I prefer coconut oil here for a subtle tropical note, but olive oil works perfectly if that’s what you have.
- Yellow onion: Adds a natural sweetness and depth once it softens.
- Garlic cloves: Minced fresh garlic gives that punchy aroma and warmth.
- Carrots: Naturally sweet and help thicken the soup as they cook down.
- Butternut squash: Its creamy texture blends beautifully and enhances sweetness.
- Sweet potato: Adds heft and a little earthy sweetness to balance the curry.
- Veggie broth: Choose a low-sodium version so you can control the saltiness.
- Sea salt: A pinch helps all the flavors shine.
- Pepper: Adds subtle heat and depth.
- Curry powder: The star of the soup; make sure yours is fresh for the best flavor.
- Cumin: Brings earthiness and complements the curry.
- Turmeric powder: Gives that gorgeous golden color and a mild bitterness that balances sweetness.
- Cinnamon: Just a hint adds warmth and complexity.
- Maple syrup: Sweetens naturally and rounds out the spices.
Variations
I like to keep this Curried Root Vegetable Soup Recipe flexible because sometimes you want a little extra protein or maybe a different veggie combo. Feel free to tweak it to what you love — it’s forgiving and delicious regardless!
- Add Protein: Sometimes I stir in cooked lentils or chickpeas for a heartier meal. It’s one of my favorite go-to variations when I want extra staying power.
- Spicy Kick: If you enjoy heat, toss in a chopped chili or a pinch of cayenne for a warming bite.
- Different Vegetables: Swap butternut squash for pumpkin or add parsnips for an earthier flavor. My family loves adding golden beets too!
- Dairy-Free: Use coconut yogurt or a splash of coconut milk as a silky garnish to keep it vegan and creamy.
How to Make Curried Root Vegetable Soup Recipe
Step 1: Sauté the aromatics
Start by heating your chosen oil in a large pot over medium heat. Toss in diced yellow onion and minced garlic, cooking until the onion turns translucent and soft but not browned—about 5-7 minutes. This step is key for building the base flavor, so don’t rush it! Stir occasionally to avoid burning the garlic.
Step 2: Add the vegetables and spices
Next, add your roughly chopped carrots, butternut squash, and sweet potato right into the pot. Sprinkle in the curry powder, cumin, turmeric, cinnamon, sea salt, and pepper. Stir thoroughly to coat the veggies in all those fragrant spices — this little ritual is when the soup really starts to smell divine.
Step 3: Simmer gently
Pour in enough vegetable broth to just cover the veggies. Bring everything to a boil, then reduce heat to medium-low and cover the pot. Let it simmer for about 45 minutes, or until all the root vegetables are tender when pierced with a fork. This slow simmer is where the flavors meld beautifully, so grab a cup of tea while you wait!
Step 4: Blend until creamy
Once the veggies are soft, it’s time to blend! You can use an immersion blender directly in the pot or carefully transfer batches to a regular blender. Be cautious with hot liquids to avoid splashes. Blend until silky smooth and then taste—now’s the time to adjust salt, pepper, or curry powder to your liking.
Step 5: Add sweet finishing touch
Stir in the maple syrup for a subtle sweetness that balances the spices perfectly. It’s a little trick I picked up that makes all the difference in rounding out the soup’s flavor profile.
Pro Tips for Making Curried Root Vegetable Soup Recipe
- Fresh spices matter: I learned the hard way that curry powder loses its punch over time—buy small batches and store in an airtight container.
- Don’t skip the simmer: Allowing the soup to cook long enough makes a world of difference for flavor depth and veggie softness.
- Use an immersion blender: This makes pureeing super easy and less messy compared to transferring hot soup back and forth.
- Balance the sweetness: Start with less maple syrup—you can always add more if the curry spices are too sharp.
How to Serve Curried Root Vegetable Soup Recipe
Garnishes
I love topping this soup with a dollop of plain yogurt or coconut milk, a sprinkle of crunchy toasted lentils, and fresh herbs like cilantro or parsley. These little extras add creaminess, texture, and brightness that take the soup to the next level every time.
Side Dishes
When I want a more filling meal, I serve the Curried Root Vegetable Soup over fluffy cooked lentils, brown rice, or quinoa. It turns this bowl into a wholesome meal perfect for dinner or lunch leftovers.
Creative Ways to Present
For a special occasion or when entertaining, I like to serve the soup in mini pumpkin bowls or other hollowed-out squash for a beautiful, rustic presentation. It’s a showstopper that’s easy to do and impresses every guest!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Curried Root Vegetable Soup in an airtight container in the fridge for up to 4 days. The flavor actually improves overnight, making it perfect for meal prepping lunches through the week.
Freezing
Freezing this soup works wonderfully, and I’ve found that portioning it out into single-serving containers helps with quick meals. Just thaw in the fridge overnight before reheating. The texture stays great and the spices hold up nicely.
Reheating
To reheat, I warm the soup gently over low-medium heat on the stovetop, stirring often until heated through. Avoid boiling, which can dull the fresh spice flavors and affect the texture. You can also reheat in the microwave in short increments, stirring in between.
FAQs
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Can I make the Curried Root Vegetable Soup Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use vegetable broth and opt for coconut yogurt or milk as garnishes. No animal products needed for a rich and creamy soup.
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What can I substitute for curry powder if I don’t have any?
If you’re missing curry powder, you can mix turmeric, cumin, coriander, and a pinch of chili powder to mimic its flavor. Refer to your spice rack and experiment to find a balance you enjoy—it won’t be identical but still delicious.
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How thick or thin should the soup be?
The soup should be thick and creamy but still pourable. You can control this by adjusting the amount of vegetable broth you add in step 3—less broth for a thicker soup, more for a lighter one.
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Can I add other vegetables?
Definitely! Feel free to add parsnips, celery root, or even cauliflower to mix up the vegetable blend. Just make sure to adjust simmering time if needed so everything gets tender.
Final Thoughts
This Curried Root Vegetable Soup Recipe holds a special place in my heart because it brings together simple, nourishing ingredients with bold, cozy spices that make every spoonful feel like a treat. If you’re looking for a wholesome, easy-to-make soup that’s full of flavor and adaptable to whatever you have on hand, this is it. Give it a try—I promise it will become one of your favorite go-to recipes for comfort food with a twist!
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Curried Root Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6-8
- Category: Soup
- Method: Stovetop
- Cuisine: Global
- Diet: Vegan
Description
This Curried Root Vegetable Soup is a warm, comforting, and flavorful dish perfect for chilly days. Featuring a vibrant blend of carrots, butternut squash, and sweet potatoes simmered in a fragrant curry-spiced vegetable broth, this soup is both nourishing and easy to make. Pureed to a smooth consistency, it can be garnished with crunchy lentils, yogurt, or fresh herbs to add texture and freshness.
Ingredients
Soup 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
Broth and Seasonings
- 4-6 cups vegetable broth (enough to cover the veggies in the pot)
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 1/2-2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric powder
- 1/2 tsp cinnamon
- 2 tsp maple syrup
Optional Additions
- Hemp seeds (quantity as desired)
- Maca powder (quantity as desired)
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the coconut or olive oil. Add the diced onion and minced garlic, sautéing until they become translucent and softened, releasing their aroma and flavor.
- Add Vegetables and Spices: Add the chopped carrots, butternut squash, and sweet potato to the pot. Pour in enough vegetable broth to cover the vegetables. Stir in the sea salt, pepper, curry powder, cumin, turmeric powder, cinnamon, and maple syrup, mixing well to combine all flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium. Cover the pot and let the soup simmer for approximately 45 minutes, or until all the vegetables are tender when pierced with a fork.
- Add Optional Ingredients: At this point, incorporate hemp seeds and maca powder if using. Stir well to distribute them evenly throughout the soup.
- Puree the Soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a regular blender to puree until smooth. Be cautious with hot liquids when blending to avoid splattering. Taste the soup and adjust the spices or salt as needed.
- Serve and Garnish: Ladle the hot soup into bowls and serve topped with crunchy lentils, a dollop of plain yogurt or coconut milk, and fresh herbs for added flavor and texture. For a more filling meal, serve the soup over cooked lentils, rice, or quinoa.
Notes
- Adjust the amount of vegetable broth depending on desired soup thickness.
- If you prefer a chunkier texture, blend only half the soup.
- For a vegan option, use coconut milk or skip the yogurt topping.
- Additional spices like chili flakes or ginger can be added for extra heat and depth.
- Preparing crunchy lentils as garnish adds a delightful contrast in texture.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
