Curried root vegetable soup with quinoa and coconut cream

Curried root vegetable soup with quinoa and coconut cream

So, this is my first post after the holidays and I hope I will be excused to have taken quite a break. So much lovely food has been cooked and consumed and it is now time for some warm and wholesome home cooking, full of goodness, to get us in the right track for the new year. With such an introduction, it would have to be soup I am cooking, and none other than root vegetable soup.

I used our everyday favourites, potatoes and carrots, as well as parsnips and sweet potato for this recipe. Some of the ingredients are maybe not your usual store cupboard staples, but I feel they lift this soup and add extra goodness so do try and source all ingredients if possible. I used tricoloured quinoa, black red and white, just because this is what I had at home. Feel free to use any other type of quinoa. Also, I used coconut cream powder for the same reason. You can buy a packet of coconut cream powder and store it in a jar for quite a long time and use it as needed in curries, soup or puddings.

Curried root vegetable soup with quinoa and coconut cream
  • Servings: 6
  • Difficulty: Easy
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  • 3 medium potatoes
  • 3 medium carrots
  • 3 parsnips
  • 1 large sweet potato
  • 1 litre vegetable stock
  • 1 tbs curry powder of your choice (I make my own mix, see below for recipe)
  • 1/2 cup tricoloured quinoa
  • 2 tbs coconut cream powder
  • 1/2 cup chopped fresh coriander

For the curry powder (makes a small jar)

  • 2 tbs ground coriander
  • 2 tbs turmeric
  • 2 tbs mustard powder
  • 2 tbs ground ginger
  • 1 tbs ground cumin
  • Ground chillies to suit your palette (I do not include chillies in mine, since I use this curry powder to cook for my little ones too. For a medium heat mix I would add 1 tbs of ground chillies)


  1. Chop the potatoes, carrots, parsnips and sweet potato in to roughly 0.5 cm side cubes.
  2. Put all vegetables in a heave based pot and pour in the vegetable stock.
  3. Bring to the boil and add the quinoa.
  4. Stir well, cover and simmer until root vegetables are soft and soup has thickened.(You might need to open the lid and let some of the steam out to allow for the soup to thicken).
  5. Once all vegetables are cooked and quinoa is soft, mix the coconut cream powder into a paste with 1/4 cup of water and add to your soup.
  6. Remove soup from the heat and add the chopped coriander just before serving.

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