3.  Add the bay leaf, garlic, carrots, parsnips, potato and pumpkin. Stir to coat each piece in spices. Cover the pot and cook over low heat for 5 to 7 minutes.

2. Add the onion and fry for 3 to 4 minutes, just until it begins to turn translucent.


2 Tbs olive oil
1 Tbs butter
1 yellow onion, chopped
1 tsp red chile powder
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp turmeric
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf
2 garlic cloves, smashed
1/2 lb carrots, peeled and chopped
1/2 lb parsnips, peeled and chopped
1/2 lb Idaho potatoes, peeled and cut into small pieces
3/4 lb pumpkin, peeled and cut into small pieces
4 cups low-sodium vegetable or chicken stock
​1 tsp lemon juice, to taste
1 Tbs chopped parsley
​1 Tbs chopped cilantro

4. Add the stock and bring the soup to a boil. Reduce the heat to low, replace the lid and simmer for 20 to 30 minutes or until the vegetables are tender. Remove the bay leaf from the pot and discard.


1. Heat the oil and butter in a large pot over medium-low heat. Add the spices and fry for about 30 seconds so the flavors can develop. 

5. Let the soup cool a little then purée it with an immersion blender or in a food processor until smooth. Add some water if the soup is too thick.

6. Stir in the lemon juice. Adjust the seasonings to taste. Reheat the soup then stir the chopped parsley and cilantro and serve.

Wintery Vegetable Soup [Indian fusion Recipe]

As the weather begins to turn cold, I start thinking about serving tasty and hearty soups that warm from the inside, I created a thick soup with carrots, parsnips, pumpkin, potato and onion. My spice mixture is a blend of aromatic Indian and Moroccan spices that includes cumin, coriander, bay leaf and turmeric enhanced with a bit chile powder for a tiny bit of heat. The spices are subtle so they do not overpower the soup. The vegetables are cooked in the spices and, when tender, blended until smooth and creamy. The amount of blending is based on personal preference. Some people like a perfectly puréed soup but I like to leave a few small chunks of the vegetables so you know what you are eating.