When the weather starts to get chilly, I love cooking big pans of roasted vegetables that are good in so many dishes but really shine in this curried soup. This is a quick and easy way to use up any leftover roasted vegetables for a simple lunch or supper. You can make this using mild curry powder or go as hot as you’d like using a spicier mix. Make sure to use full-fat coconut milk here for the best flavor.
Root veggies and squashes are usually the best veggies to roast. I always use onions in my mix so don’t skip those. You could use a combination of your favorites but I like butternut squash, potatoes, carrots and sweet potatoes as a basic mix.
Since most of the cooking time comes from roasting the vegetables, the soup comes together quickly and tastes like it’s been simmering on the stove all day! The veggies themselves are so good I find it hard to stop picking them off the trays and eating them. I have to stop myself sometimes.
This is a great soup to make as a starter for thanksgiving dinner and is naturally gluten-free! This is sometimes a full meal for us when served with a crusty loaf of bread. I hope you enjoy it and please rate and comment if you make it. That would be souper!
Curried Roasted Vegetable Soup
4
servings30
minutesA delicious vegan soup made with roasted veggies and a hint of curry.
Ingredients
- Roasted Winter Vegetables
1 large butternut squash, peeled and diced
1 large sweet potato, peeled and diced
1 large yellow onion, thickly sliced
2 large red or gold potatoes, diced
Other root vegetables of your choosing
2 teaspoons kosher salt
1 teaspoon dried thyme or fresh sprigs
2 tablespoons vegan butter, melted
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
- Curried Roasted Vegetable Soup
3 cups roasted vegetables
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon curry powder (mild or hot)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon powder
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 cups vegetable broth
1 can full-fat coconut milk
Directions
- Roasted Vegetables
- Preheat your oven to 425º. Place all of the prepared vegetables into a large mixing bowl. Drizzle cooled melted butter and olive oil over all of the vegetables. Add all of the seasonings and with clean hands mix them together completely coating them all well.
- Divide the vegetables onto two parchment lined baking pans. You want to leave room between the vegetables so that they roast and do not steam. Bake for 45 minutes or until golden brown and tender.
- If using fresh thyme, you can run your f ingers backwards across the stem removing the tender leaves for serving or discard the sprigs completely.
- Soup
- Heat the oil in a heavy bottomed sauce pan or Dutch oven on medium heat. Add the garlic and ginger and cook for a minute then add all of the spices and sauté for a few minutes to toast them and bring out their flavor being careful not to burn them. This step is crucial.
- Add the roasted vegetables and cook for a few minutes to warm them stirring constantly so they don’t burn.
- Add vegetable stock and stir. Reduce the heat and let the soup simmer for 20 minutes on low heat partially covered.
- Add the coconut milk and using an immersion hand blender, blitz until no large chunks remain (you can process the solids in a regular blender as well). Taste and adjust salt and pepper if needed and if the soup seems to thick, add more stock. Most packages of broth are 4 cups, so you should have extra if not using home made. Soup can be served immediately or refrigerated or frozen until needed. If not serving right away, soup may need to be loosened up with some additional broth or milk before serving.
Notes
- Roasting brings out the flavor and sweetness in root vegetables, but if you don’t have any on hand, you can use frozen butternut squash. You can make this is spicy as you want by either using a spicy curry powder or adding cayenne pepper to taste. You can use a vegan half and half, cream or milk if you don’t want to use coconut milk.
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