Curried Root Vegetable Soup

Curry powder adds great depth of flavor to this creamy, fall-inspired root vegetable soup.

Happy Soup Season! This November has been unusually dreary for Michigan. If any good comes out of a lack of sunshine, it’s that we’re constantly in the mood to cozy up by the fire with a bowl of soup.

As I write this post, I can’t stop thinking about the scene in Friends when Joey is an actor in a commercial for soup. He keeps saying, “Mmm…noodle soup” instead of, “Mmm…soup”. Please tell me you know what scene I’m talking about, because it’s hilarious. I really don’t know why that popped into my head considering this soup is noodle-less, but I’m glad it did.

One of our favorite things about this root vegetable soup is that it utilizes multiple root veggies. It’s perfect for a clean-out-the-fridge sort of night. If you don’t have all three root veggies on hand (we used carrots, butternut squash & sweet potato), you can simply add more of whichever you have most of and the flavor/texture won’t change all that much. Curry and other warm spices like cinnamon & turmeric really complement the natural sweetness of root veggies! 

In our opinion, toppings make or break the overall success of a puréed soup. Not that we don’t love the soup on it’s own, but it’s much more satisfying when you add in a refreshing element. Plain cashew yogurt mixed with some lemon & pepper, and a bit of crunch (we used roasted lentils) is perfect. Fresh sage adds a pop of color & earthy flavor. You can also add chopped nuts or seeds (pumpkin seeds are our first choice), or some crusty bread for dipping!

If you’re looking for a soup to serve at Thanksgiving, this is it! You can easily make a large batch and let it simmer for a few hours while the rest of dinner is cooking. As it’s thicker than most soups, a small crock is filling enough for a small side serving or appetizer. If you really like squash, serve it with this Roasted Acorn Squash Salad with Maple Tahini Dressing; a perfect autumn pairing!

Curried Root Vegetable Soup

• Author: Lexi
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 6–8 1x
• Category: Soups
• Method: Stovetop

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Description

This is such a flavorful, creamy soup – perfect for a cozy autumn evening!

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Ingredients

• 1–2 tbsp coconut or olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 6–8 carrots, peeled and roughly chopped
• 1 cup butternut squash, peeled, deseeded and roughly chopped
• 1 large sweet potato, peeled and chopped
• 4–6 cups of veggie 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

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Instructions

1. In a large pot over medium heat, sauté onion and garlic until translucent & softened.
2. Add in rest of ingredients. Bring to boil, then reduce heat to medium.
3. Cover and simmer until veggies are softened (approx 45 minutes).
4. At this point, add in hemp seeds and maca powder if using.
5. Use either an immersion blender or regular blender to puree soup until smooth. (If using a blender, be careful when transferring soup to blender and vice versa! You may have to do this in two batches.) Taste and adjust spices as desired.
6. Serve topped with crunchy lentils, a dollop of plain yogurt or coconut milk and fresh herbs. For a more filling dinner, you can also serve over cooked lentils, rice and/or quinoa.

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