Indian root vegetable soup

Indian root vegetable soup

7 tbsp sunflower oil

2 red onions, roughly chopped

4 cloves garlic, 2 peeled and mashed into paste, other 2 chopped

4 cm piece fresh ginger, peeled and mashed into paste

1 pinches cayenne pepper

1 tsp ground coriander seeds

1 tsp garam masala

200g mixed root vegetables, such as carrots, parsnips, sweet potatoes

water or vegetable stock

1 tsp mustard seeds

1 tsp cumin seeds

200g block creamed coconut, grated

100g butter

1 small handful fresh coriander, finely chopped

naan breads, to serve

Pour 5 of the 7 tablespoons of sunflower oil in a pan. Heat over high heat then add the onions, mashed garlic and ginger paste. Fry until they start to brown, which should take about 5 to 6 minutes. Mix in the cayenne pepper, ground coriander and garam masala. Fry for another 2 or 3 minutes.

Throw in the chopped root vegetables then cover with water or vegetable stock. Stew until the vegetables are soft (10-15 minutes). Blend with a hand blender until you have a smooth soup.

Pour the rest of the sunflower oil in another pan and place over the heat. Add the mustard and cumin seeds and fry until starting to pop. Mix in the soup then sprinkle the grated creamed coconut and stir until melted.

Heat the butter, chopped garlic and some of the chopped coriander in a small pan until the butter is completely melted. Place a griddle pan over high heat, until it starts to smoke. Brush the melted butter over the naan breads, on both sides. Place the naan in the griddle pan and grill until they are warm with a nice golden-brown colour.

Pour the soup into bowls and top with the rest of the chopped coriander. Serve with the naan breads. 


Main ingredients

Recipe Type
Soups, Starters, Easy Recipes, Entertaining, Family Dinners, Healthy


Special Info

Level of Difficulty

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