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Curried root vegie soup


  • Grind the chillies, ground ginger, fenugreek and cumin seeds, cinnamon, coriander and mustard seeds and turmeric in a small processor (or with a mortar and pestle). 
  • Heat a little oil in a large heavy-bottomed pot and sauté 2½ tbsp of the spice mixture to toast, continually stirring.
  •  Add the vegies, toss to coat and then pour in the stock to cover well. Bring to the boil and gently cook for about 20-30 mins until very tender. Blend and ladle into individual bowls. 
  • To serve, spoon a good dollop of yoghurt in the centre, sprinkle with a little of the spice mixture and chopped coriander.


  • 2 small red chillies, sliced
  • a pinch of ground ginger
  • ½ tbsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 1 cinnamon stick, broken
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric
  • vegetable oil
  • 2-3 large carrots, chopped
  • 2 swedes, chopped
  • 2 large parsnips, chopped
  • 1 medium-large sweet potato, chopped
  • 3 onions, chopped
  • 2-3 litres vegetable stock
  • plain yoghurt
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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