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STOP! Before you hit ‘Jump to Recipe’ check ‘Skip to the Good Bit‘ below. I may answer a query you have about this recipe.
This naturally gluten free Creamy Curry Soup Recipe is a bit of a winner. It’s not spicy but has all the warmth and fragrance of a mild curry. It also has a mildly coconutty flavour on account of the sweet root vegetables I use so this is an excellent recipe for children too.
Skip to the good bit
- How do you prepare the vegetables for this soup?
- Like your creamy curry soup extra spicy? Try this
- Not a fan of cream? Try this
- The perfect topping for this creamy curry soup
- Batch cook this soup to save money
- How to save even more money and microwave your vegetables
- How to store your fresh soup when batch cooking
- Other soup recipe ideas
- Creamy Curry Soup Recipe
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How do you prepare the vegetables for this soup?
I see no point to peeling a parsnip. You may have a different opinion, but if the parsnip is clean then keep the skin on. There’s way more fibre and goodness in those skins and they add to the natural sweetness too, making this a much more kiddie-friendly soup.
I simply top and tail each parsnip (remove the end root and the head of the vegetable). Then, depending on the size of your parsnip I cut straight down the middle into halves or again into quarters.
This isn’t a beauty contest, these parsnips are destined to be roasted and then blitzed into puree for soup so no need to seek perfection.
Now swede, that’s a different ball game. Swede skins are rather tough and fibrous and not great to add to your soups so I recommend peeling the swede before chopping it and roasting it.
All that’s left to do is place the parsnips, swede and roughly chopped onion onto a baking sheet or in a roasting tin, drizzle with your preferred oil (I use olive oil) and season with salt and pepper. Then pop them into the oven to roast until golden, sweet and soft in the middle.
Like your creamy curry soup extra spicy? Try this
So, in this recipe I have use garam masala which can easily be sourced in local supermarkets. Just keep an eye on labels and check for any may contains. I find that the cheaper larger bags of Indian ingredients tend to have may contains on them. This is a shame as these ingredients tend to be cheaper in the ‘World Food’ aisles.
You are totally in control of your soups destiny here. If you’re worried it may be too fragrant, then only add half the recommended amount of spice to the stock. Then add a bit more later when you’ve blended the the soup and can give it a taste test.
If you are a fan of the hot and spicy variety of curries, then maybe add a bit of fresh or dried chilli too to heat things up a bit. The garam masala is never intended to be a hot spice, simply fragrant so if you want a kick you’ll need to look elsewhere to achieve this.
Not a fan of cream? Try this
As this recipe was for me also, I made sure I used a dairy free cream. Soya cream is just fine and comes in handy 250g cartons.
If the idea of a creamy curry soup is not up your street then you could add milk instead or simply top up with 250ml more water. The soup will still have a creamy look by nature but without the overly-creamy taste.
The perfect topping for this creamy curry soup
Croutons are the go-to topping for soups but something just doesn’t feel right about throwing a load of bread cubes (gluten free or not) onto a creamy curry soup.
Instead, I love the idea of toasted nuts. These add a delicious roasted flavour to each spoonful and an exciting crunch too.
I simply toast the hazelnuts under the grill for 5+ minutes keeping a close eye on them, you could fry them in a dry frying pan instead. Then I roughly chop them up and sprinkle over the served soup.
Other similar toppings are toasted whole almond, prepared in the same manner or how about toasted mixed seeds such as pumpkin, sunflower and sesame seeds?
Batch cook this soup to save money
Of all my homemade soup recipes, this is by far the most expensive due to adding cream, additional vegetables and a bit of a luxury topping in the form of hazelnuts.
However, we can all agree that buying in bulk and cooking in batches is much more cost effective right? This is because bigger bags of fresh vegetables are cheaper. Also, firing up the oven just once to cook the vegetables is cheaper than remaking the whole recipe on another day from scratch.
The act of reheating soup is way more cost effective and using a microwave if you have one is considerably less in energy bills.
Did you say ‘Poppycock’! Don’t take my word for it, this really handy energy calculator is mildly addictive and comes in really handy when I’m invoicing people for recipe development. You do need to know a few things about your personal energy use first but once you know those factors you can work out how much it costs you to heat up a tin of beans to roasting a Sunday dinner to warming up your cold tea!
How much does it cost?
How to save even more money and microwave your vegetables
How to microwave vegetables
How to store your fresh soup when batch cooking
When batch cooking, you not only save energy by only cooking the recipe once, but you also give yourself quick and easy lunches and dinner for the rest of the week or the following week for that matter.
I explain how to sterilise portion sized jar below but you can also ladle the soup into Tupperware containers to keep in the fridge. Note that if using Tupperware the shelf life of the soup will only be 4-5 days as you will not have gone through the sterilisation process first.
How to sterilise jars for your individual soup portions
Other soup recipe ideas
For a full soup recipe collection and top tips on how to; make free from soups from scratch, thicken soup, source gluten free stock cubes and more head over to my Delicious Free From Homemade Soup Recipe Collection
Creamy Curry Soup Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Creamy Curry Soup
- 500 ml glass jug or more if making a large batch for later
For the roast vegetables
- 250 g parsnips (about two medium parsnips) halved or quartered
- 250 g swede (about 1/3 of an average sized swede) peeled and diced
- 1 medium onion
- 2 tbsp olive oil enough to drizzle over parsnips to roast
For the stock
- 1 vegetable stock cube
- 1 tbsp garam masala or mild curry powder
- ½ tsp ground turmeric optional but adds amazing colour
- 750 ml boiled water
- 1 garlic (powder, puree or clove)
- salt & pepper to taste
For the cream
- 250 ml soya cream or usual dairy free alternative you can use normal cream if this is not an issue
For the topping
- 25 g whole hazelnuts
- Pop the chopped parsnips, swede and onion in a roasting tin with some olive oil and seasoning and roast for 50 mins at 220°C | 200°C fan | 425°F | Gas 7.
- Make your vegetable stock by adding 750ml of boiling water. Then add the garam masala, garlic, turmeric and seasoning.
- Once roasted, place the roasted vegetables, prepared vegetable stock and seasoning in a blender and pulse until smooth, take care with this step as the ingredients will be jolly hot! (instead, I add mine to a large saucepan and use my hand blender).
- If not already, transfer to a large saucepan and reheat, adding the cream at the final stages of heating.
- Serve immediately with a crusty gluten free roll.
- If keeping for later, pour into a suitable jar/container and seal immediately. Allow to cool before popping in the fridge.
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