Spiced root soup with crisp spiced onions

Spiced root soup with crisp spiced onions

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(24 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4
Spiced root soup with crisp spiced onions, a hearty winter soup

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal240
  • fat13g
  • saturates1g
  • carbs25g
  • sugars16g
  • fibre7g
  • protein9g
  • salt1.45g
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  • 2 onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 leek, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 carrot, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 medium potato, chopped



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 parsnip or 1 small celeriac, chopped



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 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


  1. 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.

  2. 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.

  3. 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.

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Comments (27)

lizleicester's picture

This soup needed to be dairy free so I left out the yoghurt and it was still delicious. I used extra parsnips instead of potatoes and cumin powder instead of seeds but all the flavours were lovely.

mmcguire83's picture

Made this last night and used sweet potato instead of regular and extra stock (my sweet potatoes were perhaps a bit bigger than needed!). Also went with curry powder and cumin powder as alternatives and missed out the yoghurt but it turned out brilliantly! A great winter warmer!

emmavaughan12's picture

This was delicious!!! And was definitely enough for 6 portions :) Can't wait to have it again!

margobowbells's picture

First time I have ever made soup, it was easy and quick and really delicious ! Great recipe.

spactards's picture

Left out the yogurt and used cumin powder rather than seeds and Thai green curry paste. Tastes amazing! Best soup I've tried.

passw0rd's picture

Delicious and a nice change. Even nicer the next day. Will be making again.

kate4321's picture

Delicious made with celeriac. Will be making it with parsnips in the very near future

emsr2d2's picture

Very tasty and I loved the crispy onions although I didn't think mine were going to go crispy for a while!
Just one quick hint to any inexperienced veggies out there - when you buy the natural yoghurt, be careful to check the ingredients. A few of them (particularly low-fat ones) contain gelatine. So just make sure you get an actual vegetarian natural yoghurt.

sharonfromyork's picture

I make a different soup each week during the winter & this is one the nicest I've come across, used a tablespoon of curry powder instead of curry paste and 1/2 vegtable 1/2homemade chicken stock that I had in the fridge. So nice I won't bother with the extra fried onions unless serving to guests. Good enough for a supper or lunch for friends.

janerevell's picture

This is delicious. Will definitely be making this again.

arcanedust's picture

I made this last night for my lunches this week.
I used sweet potatoes and bloomin' forgot to put the carrots in but to be honest it wasn't really missing them when I tasted it, it wasn't till later that I realised.
I roasted some chopped red onion for the topping as I've done that before and its really tasty.
I didn't add the yog to the soup as I didn't think it needed it - I'll just add some yog as the topping.
It definitely needs seasoning at the end to bring out all the flavours too, but its a tasty version of a veg soup once done.

jogger85's picture

DELICIOUS! This is a lovely, hearty and filling soup and a great way to get loads of veg into one bowl. I'll definitely be adding this one to my bonder and making it more often. Serves 6 rather than 4, which meant I had leftovers :)

jeanlovesbeads's picture

I didn't have any cumin seeds so used cumin powder. Also curry powder istead of curry paste. Didn't have any yoghurt either but I'm sure it would have been nice.
I didn't bother with the crisp fried onions on top ~ in any case the recipe doesn't mention how they should become spiced.
I also added salt and pepper to improve the flavour. But it was dead easy and quick to make and I will definitely be making it again and again. I found it easlily served 6 as a starter.

luckylucyloo's picture

Made this for my fiancee, he loved it and even says it is better than his mothers vegetable soup (a big compliment indeed!) i didnt bother with the fried onions and usually add some chilli to give it a kick.

seware's picture

Love this soup - delicious. The onions on top really add a nice crunch.

laura_irm's picture

Delicious soup! was a hit at a dinner-party with friends. I like to give it an extra slightly sharp taste adding a pinch of chilli flakes :-)

kacey62's picture

Sorry to go against popular opinion but to me and my boyfriend the yoghurt just overpowered everything else! It was nice enough once we'd added a load of extra onions, ground cumin and chilli powder but I won't be making again.

justjaki's picture

Sorry I forgot to rate!

justjaki's picture

My first ever soup recipe and even though I didn't have the mustard or cumin I did add garlic, sweet potato & swede I found lurking in the fridge. It was rib stickingly wonderful & even veggie phobic daughter (I didn't tell her what was in it!) ate the lot and asked for the leftovers to be kept for her lunch tomorrow.
Thanks for the recipe.

claireshutler's picture

Really tasty soup. Used ground cumin and coriander instead of the cumin and mustard seeds but still worked really well. Served it just with fresh coriander and yogurt on top and mini naan breads on the side. It was quite salty so may use less curry paste next time.


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