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
Scale
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
