This mild Indian spiced pumpkin and root vegetable soup is seriously delicious! Perfect for a warming winter meal.
This soup is mild, so should be fine for the kids too. The maple syrup gives the root vegetables such a delicious sweetness that balances the Indian spiced soup in the most lovely way.
This recipe comes from the June/July issue of NADIA magazine.
- parsnips 3 large, cut into 4-5cm dice
- carrots 3 large, cut into 4-5cm dice
- pumpkin 600 grams, peeled and cut into 4-5cm dice
- caraway seeds 1 tablespoon
- mild curry powder 2 tablespoons (check label if eating gluten-free)
- pure maple syrup 2 tablespoons
- oil 2 tablespoons
- onion 1 large, chopped
- garlic 2 cloves, roughly chopped
- fresh ginger 2 tablespoons, finely grated
- chicken or vegetable stock 2 litres (check label if eating gluten-free, use vegetable stock for vegan/vegetarian)
- bay leaves 2
- coconut milk 400 gram tin
- natural unsweetened yoghurt ½ cup (omit for dairy free/vegan, or use coconut yoguhrt)
- coriander ¼ cup, roughly chopped, to garnish
Preheat oven to 200°C.
- Place parsnips, carrots and pumpkin on a baking tray and sprinkle with caraway seeds and curry powder. Drizzle with maple syrup and oil and toss well. Roast until golden and starting to caramelise (about 30 minutes). Turn once during cooking.
- Heat a drizzle of oil in a large pot on a medium heat. Cook onion until starting to colour, then add garlic and ginger. Cook for a couple of minutes, then add stock, bayleaves and roasted vegetables. Bring to the boil, then reduce to a simmer and add coconut milk. Cook for 15-20 minutes until slightly reduced.
- Remove from heat and allow to cool slightly. Remove bay leaves and blend using a blender or stick blender until smooth. Add a little water, if needed, to reach desired consistency. Season with salt and pepper.
To serve, divide between bowls and swirl in a dollop of yoghurt if desired. Sprinkle with coriander.