Recipes, Savoury

CURRIED ROOT VEGGIE SOUP | grounding & nourishing





You can’t go past a warming soup in winter. Easy and always delicious. Try this one out for size. I love making a huge batch. That way we have some on hand for an easy, nourishing lunch too!

Serves: 6-8

Prep time: 10 minutes

Cook time: 45 minutes



4 cloves garlic, peeled and finely diced

2 large onions, peeled and finely sliced

1 large leek, finely sliced

2 cups pumpkin, diced

2 medium carrots, diced

1 (300g) medium sweet potato, peeled and diced

1 large parsnip, peeled and diced

1 litre vegetable stock

1 cup coconut cream

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon smoked paprika

½ teaspoon cracked pepper

water as needed



2 cups fresh parsley

1 cup alfalfa sprouts

1 tablespoon black sesame

1 teaspoon paprika

½ cup coconut cream


Using a little of the vegetable stock, sauté the garlic, onion and leek in a large saucepan until soft.


Add in the pumpkin, carrots, sweet potato and parsnip and cover with the vegetable stock and coconut cream, adding water as needed to cover all vegetables.


Bring to the boil and reduce to a simmer. Place the lid on and allow to cook for 30 minutes or so.


Add the curry powder, turmeric, paprika and pepper, stirring well. Continue to simmer until all vegetables are soft.


Using an immersion blender, purée the soup until smooth and creamy.


Serve topped with fresh herbs, sprouts, extra coconut cream and sprinkling of your favorite seeds and spices. Enjoy!

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