Curried Cream of Root Vegetable Soup

READY IN: 45mins
Recipe by Kim A. Heaphy

This is a recipe I recieved from a friend some time ago. It has been a hit at a number of dinner functions. It is the ideal soup for a cool fall day or a cold winter day!

Top Review by Lille

The kids like this and call it "Sunny Soup". I usually substitute parsnips for the turnips.

Ingredients Nutrition


  1. In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
  2. Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
  3. Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
  4. Sprinkle with fresh corriander.
  5. NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

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