Curried Root Vegetable Soup [vegan] [gluten free]

Name: Curried Root Vegetable Soup [vegan] [gluten free]
Prep time: 20 min
Total time: 25 min
Ingredients: 300g carrots [10 oz]; 300g parsnips [10 oz]; 300g potatoes [10 oz]; 1 large onion; 3 garlic cloves (crushed); 1 thumb grated ginger; 1 Tbsp mild curry powder; 1 Tbsp tomato paste; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 400g can of cannellini beans [14 oz]; 400ml can coconut milk [13.5 fl oz]; juice of 1 1/2 lemon; 50g fresh coriander (long stalks removed); 1.5l vegetable stock [2.6 pints / US 6 cups]; olive oil; salt & pepper

Published on January 15, 2016 | In English, Indian | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

This vegan Curried Root Vegetable Soup is extra silky thanks to some added beans and coconut milk.

Curry works really well in soups, especially with root vegetables. The spices give a warming feel which is so comforting and soothing especially during the Winter months. The flavours will develop so it does taste even better the next day.

If you prefer a spicier dish, you can substitute the mild curry powder for medium or hot curry powder instead.

Cannellini beans are fantastic to add some plant-based creaminess (and proteins) without the need for dairy.

You can serve this Curried Root Vegetable Soup with some crusty bread or naan.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

300g carrots [10 oz]
300g parsnips [10 oz]
300g potatoes [10 oz]
1 large onion
3 garlic cloves (crushed)
1 thumb grated ginger
1 Tbsp mild curry powder
1 Tbsp tomato paste
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
400g can of cannellini beans [14 oz]
400ml can coconut milk [13.5 fl oz]
juice of 1 1/2 lemon
50g fresh coriander (long stalks removed)
1.5l vegetable stock [2.6 pints / US 6 cups]
olive oil
salt & pepper

Instructions

Heat some olive oil in a large saucepan.
Add finely chopped onion, garlic, curry powder, ground coriander, ground cumin, grated ginger, turmeric and tomato paste. Fry gently until soft.
Peel vegetables and cut into small chunks.
Add vegetables to saucepan followed by stock.
Bring to the boil. Then cook covered for around 20 mins until vegetables are soft.
Liquidise the soup. Add drained and rinsed cannellini beans followed by fresh coriander. Liquidise the soup again until smooth.
Add coconut milk and lemon juice.
Season to taste.