Spiced root soup with crisp spiced onions

Spiced root soup with crisp spiced onions

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(28 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

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



    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 leeks, sliced



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

  • 3 carrots, sliced



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

  • 2 medium potatoes, chopped



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

  • 2 parsnips or 1 small celeriac, chopped



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

  • 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, questions and tips

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15th Jan, 2009
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.
30th Dec, 2008
Lovely, warming soup. I didn't have mustard or cumin seeds - just used ground cumin but it was still very yummy. I didn't do the fried onions either, but the coriander on top definitely made a difference.
11th Nov, 2008
This soup was delicious. I couldn't find mustard seeds;I live in Singapore so sometimes have to swap ingredients for what I can find, and I used sweet potatos but it still tasted great. My Husband gave it 9/10! Will definately be making this one again.
4th Oct, 2008
Seriously good soup! I used a small pumpkin/squash, 1 leek, 1 parsnip, along with recommended ingredients, and low fat yoghurt. Added extra stock as soup was very thick. Made 6 good portions. Didn't bother with topping.
21st Feb, 2008
Excellent soup. The fried onions and coriander on top greatly enhance the recipe. A large bowl makes a filling meal. My kids loved it and said I could make this anytime!
19th Feb, 2008
Bloody delicious! I used swede instead of potato, i guess any root veg would work, and left out the fresh coriander because i think it detracted away from the taste of the veg. And very very easy. Definetly having that again
2nd Feb, 2008
Really delicious even though I forgot to put the extra onions on as I had frozen the soup. I will definitely make this again.
3rd Dec, 2007
I have to say I love this soup! It has become a firm favourite in our house-especially with the kids


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