![Curried Root Vegetable Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/01/Curried-Root-Vegetable-Soup-vegan-gluten-free-by-The-Flexitarian-v82-300x300.jpg)
Curried Root Vegetable Soup [vegan] [gluten free]
This vegan curried root vegetable soup is extra silky thanks to some added beans and coconut milk.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 g carrots
- 300 g parsnips
- 300 g potatoes
- 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
- 400 g can of cannellini beans
- 400 ml can coconut milk
- juice of 1 1/2 lemon
- 50 g fresh coriander - long stalks removed
- 1.5 l vegetable stock
- olive oil
- salt & pepper
Instructions
- Heat some olive oil in a large saucepan.
- Add the finely chopped onion, garlic, curry powder, ground coriander, ground cumin, grated ginger, turmeric and tomato paste. Fry gently until soft.
- Peel the vegetables and cut them into small chunks.
- Add the 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 the drained and rinsed cannellini beans followed by fresh coriander. Liquidise the soup again until smooth.
- Add the coconut milk and lemon juice.
- Season to taste.
Nutrition
Serving: 250gCalories: 327kcalCarbohydrates: 43gProtein: 8gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1219mgPotassium: 822mgFiber: 11gSugar: 11gVitamin A: 8942IUVitamin C: 25mgCalcium: 107mgIron: 4mg