Overhead of curried root vegetable soup in a white bowl garnished with cream and fresh sage

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


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



  • 12 tbsp coconut or olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 68 carrots, peeled and roughly chopped
  • 1 cup butternut squash, peeled, deseeded and roughly chopped
  • 1 large sweet potato, peeled and chopped
  • 46 cups of veggie broth (enough to cover the veggies in the pot)
  • 1 tsp sea salt
  • 1⁄2 tsp pepper
  • 1 1/22 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 1/2 tsp cinnamon
  • 2 tsp maple syrup


  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.