This warming winter root vegetable soup recipe, made with a mixture of carrots, parsnips and swede together with warming spices, is a healthy soup packed with vegetables and red lentils.
For a warming soup on a cold winters day, you cannot beat a silky smooth soup crammed full of vegetables. Like my carrot and coriander soup, spiced parsnip soup and carrot and lentil soup, this vegetarian soup is made with basic budget friendly ingredients, and is perfect for making ahead.
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Why we love this recipe
- Swede are those winter root vegetables that tend to get pushed to the back of the fridge, over shadowed by versatile carrots or sweet parsnips. A common addition to veggie boxes during the winter months, they are the perfect inclusion in this winter vegetable soup.
- This vegetable soup recipe is vegan and gluten free, keeps well in the fridge and is freezer friendly too.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Oil – olive oil.
- Onion – brown onion / white onion.
- Ginger – freshly grated ginger or minced ginger from a jar.
- Swede – or, depending on where in the world you are, rutabaga, neeps or turnip!
- Parsnips – you can substitute with extra carrots if you are not a fan of parsnips, although their nutty earthy flavour adds a lovely dimension to the soup.
- Carrots – add not only a lovely colour to the soup, but are always a popular addition with kids!
- Red Lentils – I love to use red lentils in soup, they thicken the soup as well as add body to vegetables soups like this one. If you don’t have red lentils, substitute with a tin / can of chickpeas or white beans, adding 5 minutes before the end of cooking.
- Spices – turmeric, ground coriander, ground cumin, garam masala, chilli flakes. These all add a background heat to the soup.
- Stock – homemade vegetable stock, liquid vegetable stock or stock cube.
How to make this curried root vegetable soup from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the diced onion in the olive oil over a low-medium heat until soft. This will take around 7-10 minutes. By cooking the onion slowly you release its sweet flavour.
- Add the chopped carrot, parsnip and swede and the grated ginger. Place the lid on the saucepan and cook until starting to soften.
- Add the turmeric, ground coriander and ground cumin and cook for 30 seconds. You need to cook the spices to release their flavour.
- Add the red lentils, chilli flakes, if using, and stock.
- Turn the heat up and bring to a boil. Once boiling, turn the heat down to a simmer and cook until the vegetables and lentils are tender.
- Take the pan off the heat and blend using a stick blender.
- Stir through the garam masala and check for seasoning, adding a little salt if needed. Garam masala is often added at the end of cooking to retain its fresh flavour.
- Serve straight away, or cool then store in the fridge or freeze.
FAQ
Can I use other root vegetables to make this soup?
Yes! Celeriac / celery root, turnips, pumpkin, potato or sweet potato would all be delicious additions to the soup.
What is garam masala?
Garam masala is a blend of spices commonly used in Indian cuisine. The exact recipe changes depending on the region, but ready mixed varieties available at the supermarket often include cinnamon, green cardamom, black pepper, cumin seeds, coriander seeds, and bay leaves.
What is the difference between a swede and a turnip?
Swedes have a yellow flesh, turnips are smaller with a paler coloured flesh.
My recipe tips
- Using leftover vegetables: this soup is a great recipe for using up leftover cooked carrots, and roast parsnips.
- For a chunkier soup: take out half the soup and blitz, then return to the pan and mix with the remaining soup.
- If blending the soup in a blender: allow to cool for a few minutes before blending.
Serving Ideas
- Soup toppings: sprinkle over a handful of bread crust croutons, pangrattato (Italian breadcrumbs), crunchy bacon or freshly grated Parmesan cheese.
- On the side: some crusty bread, a few slices of garlic bread baguette or air fryer garlic bread, cheese and onion rolls, mini sausage rolls or cheese and chive scones.
Make ahead/storage
- Fridge – store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freezer – this soup will freeze for up to 3 months.
Why not try…
You may also like these other family friendly soup recipes:
Winter Root Vegetable Soup
Author: Robyn
Packed with vegetables and lentils, this winter root vegetable soup is vegan and gluten free, and is the perfect warming winter soup!
Equipment
- 1 medium saucepan with lid
Ingredients
- 1 tablespoon olive oil
- 1 brown onion diced
- 2 swede around 240g / 8½ oz, diced
- 2 parsnips around 300g / 10½ oz, peeled and diced
- 2 carrots around 350g / 12 oz, peeled and diced
- 1 teaspoon ginger finely grated
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 70g (⅓ c) red lentils
- pinch chilli flakes optional
- 1 litre (4 c) vegetable stock
- salt to taste
- 1 teaspoon garam masala
Instructions
- Cook the diced onion in the olive oil in a medium saucepan over a low-medium heat until soft, around 7-10 minutes.
- Add the chopped vegetables and ginger, place the lid on the saucepan and cook for 3-5 minutes.
- Add the turmeric, ground coriander and ground cumin and cook for 30 seconds.
- Add the red lentils, chilli flakes, if using, and stock.
- Turn the heat up and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 25-30 minutes, until the vegetables and lentils are tender.
- Take off the heat and blend either using a stick blender or high speed blender until smooth.
- Stir through the garam masala and check for seasoning, adding a little salt if needed.
- Serve straight away, cool then store in the fridge, or freeze.
Notes
Oil – olive oil.
Onion – brown onion / white onion.
Ginger – freshly grated ginger or minced ginger from a jar.
Swede – or, depending on where in the world you are, rutabaga, neeps or turnip!
Parsnips – you can substitute with extra carrots if you are not a fan of parsnips, although their nutty earthy flavour adds a lovely dimension to the soup.
Carrots – add not only a lovely colour to the soup, but are always a popular addition with kids!
Red Lentils – I love to use red lentils in soup, they thicken the soup as well as add body to vegetables soups like this one. If you don’t have red lentils, substitute with a tin / can of chickpeas or white beans, adding 5 minutes before the end of cooking.
Spices – turmeric, ground coriander, ground cumin, garam masala, chilli flakes. These all add a background heat to the soup.
Stock – homemade vegetable stock, liquid vegetable stock or stock cube.
Using leftover vegetables: this soup is a great recipe for using up leftover cooked carrots, and roast parsnips.
For a chunkier soup: take out half the soup and blitz, then return to the pan and mix with the remaining soup.
If blending the soup in a blender: allow to cool for a few minutes before blending.
Nutrition
Calories: 210kcalCarbohydrates: 38gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1067mgPotassium: 733mgFiber: 12gSugar: 11gVitamin A: 5638IUVitamin C: 31mgCalcium: 81mgIron: 3mg
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