Curry Veggie Soup, with Boiled Potatoes
Prep time
Cook time
Total time
This vegetable soup is made mainly with roots, but you can use your imagination to make it better.
Recipe type: Soup
Cuisine: vegan, vegetarian
Serves: 4
  • 2-3 large orange carrots, grated
  • 1 yellow carrot, grated
  • 1 parsley rood, grated
  • 1 parsnip, grated
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon mild curry spices, or paste
  • 1 glass dry white wine
  • 1,5 liters water, to boil
  • salt and pepper to taste
  • fresh rosemary, to decorate
  • chili flakes, to decorate
  1. To begin, heat a tablespoon of olive oil in a deep skillet over medium heat, then add the onion and fry until golden - 4-5 minutes.
  2. Tip in the garlic, and continue cooking, for about 2 minutes, stirring constantly, before you pour the wine.
  3. Add all the grated vegetables, and let simmer in the wine, till the liquid has evaporated. Now add the curry (powder or paste) and stir everything evenly.
  4. Add five ladles of boiling water, or more, and let everything simmer for about 15 minutes. Do not worry if you have too much water - leftover liquid can be used as vegetable stock for other dishes.
  5. When the veggies are nice and tender, drain them through a strainer, without discarding the water. Put all the vegetables in a food processor, then cover them with some of the water they cooked in (about 2 inches) before you blend till creamy smooth.
  6. Return to the skillet, and bring to a boil, before you season with salt, pepper, and lemon juice.
  7. Plate as suggested (with boiled potatoes) or as you see fit.
Recipe by Garden Super Heroes at