Yummy curried vegetable soup

If I don’t make this about once a week my children get pretty miffed with me.  It came about as a natural progression and combination of Carrot and Coriander soup, and a gorgeous Curried Pumpkin soup a friend made many moons ago.

There are no hard and fast rules regarding the vegetables that go into it, other than I tend to keep roughly 50% of the root vegetables the earthy rich colours of pumpkin, carrot, butternut squash and sweet potato.  Largely stay clear of vegetables like cabbage and brocolli or your soup will turn green or look like dirty washing up water, so not a good look( a little stalk is fine though).It’s a perfect soup for the winter months when all the root vegetables are in season.

I didn’t have either pumpkin or butternut squash for this today so upped the quantity of carrots to compensate.

So there’s half an onion, half a swede, half a parsnip, and a small mooli/turnip (all from a stew pack), a brocolli stalk, a few potatoes, carrots and a big sweet potato in this one. Peel everything and chop it into dice.  Like this:

You don’t have to be precise. Chop up a couple of cloves of garlic, and turn your attention to the big saucepan. I use a pressure cooker more often than not, it can cook it really quickly if you need it to.

Into the dry pan put a couple of tablespoons of medium curry powder, 1 tablespoon of ground cumin, and normally I would put the same of ground coriander in but I’ve run out and not managed to find any in the last week.  Put it over a low to medium heat for a few minutes, shaking or stirring the spices, you want to smell the aromatics but not burn the spices.

To this add a few tablespoons of sunflower/vegetable oil, and warm the oil through, stirring to make a paste.

Add all the vegetables, the  garlic, and sweat it all on a low heat for about 10 minutes, you want it all coated in the paste and starting to slowly cook.

To this add enough boiling water/stock to cover all the vegetables. For me today that was about 3-4 pints, to which I added 2 chicken stock cubes, feel free to use vegetable stock to keep it meat free. It doesn’t have to be strong stock, but I think a little makes it better than just adding water. Season well with salt and pepper. I had some fresh coriander that was wilting a bit, so that went in too.

Cover and cook on low for roughly half an hour, until the vegetables are soft, the potatoes will probably be starting to break apart, if so it’s safe to say it’s ready to blend!

Blend it until it’s thick, creamy and smooth.

My girls like a spoonful of natural yogurt or creme fraiche in it to serve(a swirl of cream if feeling naughty), if you’ve got some to hand a sprinkle of fresh coriander tops it off!

Eat it with some of the lovely fresh bread you’ve made from the easiest recipe ever!

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