Spiced Root Soup With Crisp Spiced Onions
This hearty and flavorful vegetable curry soup is a comforting dish perfect for any day of the week. The combination of colorful vegetables, aromatic spices, and creamy yogurt creates a delicious and satisfying meal that warms you from the inside out. Topped with crispy fried onions and fresh herbs, this soup is a feast for both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 2 onions
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 leeks , sliced
- 3 carrots , sliced
- 2 medium potatoes , chopped
- 2 parsnips or 1 small celeriac, chopped
- 2-3 tsp curry paste
- 1.2l vegetable stock from granules or a cube)
- 250ml natural yogurt , plus extra to serve
- coriander or parsley, to finish
Instructions
- Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned.
- Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender. Meanwhile, heat the remaining tbsp of oil in a small pan, add the onions and fry quickly until crisp and browned. Tip onto kitchen paper.
- Purée the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.
Cook Time
45M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 240 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1.45 milligram of sodium
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