Nutritious and Light Taro Root Soup Recipe


Taro Root Soup

Serves 4 – Cooking Time: 30 minutes

Taro root is a starchy vegetable similar to the potato but more firm and slightly nutty in taste. While a potato has more Vitamin C and K, Taro root has more Vitamin E and almost double the fiber and manganese. It is also a good source of Potassium, Phosphorus, and a great source of B6 and good carbohydrates. Taro root can help to alleviate high blood pressure due to its potassium content. And the Quercetin in Taro root can help to fight free radicals. 

When cooked with the ingredients in this recipe, it is so well fulfills the adage, “Let food be thy medicine…”


2 medium Onions, chopped 

1 medium size Tomato, chopped

5-6 medium size Taro Root, chopped


4 cloves Garlic, crushed

1 tsp. Coriander seed powder 

1/2 tsp. Turmeric powder

1 dried Chili (make it 2 if spicy)

1 tsp. Fennugreek seeks (prebiotic)

1/2 tsp. mustard seeds, Black if available

1/2 c. mashed and chopped Cilantro

1/2 tsp. Cumin seeds

1/2 TBSP Tamarind Pulp (optional)

Salt, to taste

Healthy, pure oil like sesame or olive oil can be added in the end!

Prep Instructions:

Soak the Taro Root about 20-30 minutes in warm water, then peel and chop it. If using Tamarind, while the Taro Root is soaking, soak 1/2 TBSP of Tamarind Pulp in 1 cup of room temperature or warm water, for about 10 minutes or so, then extract the juice and discard the chaff. Set aside. Then wash and prepare the other vegetables. 

Cooking Instructions:

Start by turning the stove on low.

If you don’t want to use oil, you can start with a sprinkle of water, mustard seeds, cumin seeds, fenugreek seeds. and onions.  

If using oil, then start with 1-2 tsp. oil in the pot and add mustard seeds, cumin seeds, fenugreek seeds, and onions.

Then, with the cover on, cook this mixture for 5 minutes on low heat. After that, raise the heat to medium-low (between medium and low). Then, add the chili and garlic, stir once, next add the tomatoes, coriander seed powder, and turmeric powder, cover and cook for about 5-7 minutes. Then, add the Taro Root and the Tamarind Juice, add 3 cups of water, stir, cover and cook for 5 minutes. If you didn’t add any oil in the beginning, you may choose to add 1-2 tsp. of oil at this point (see notes). Then, turn down the heat to low and cook another 5-10 minutes until done. The Taro Root is cooked through when you can press it against the pot and it can be easily smashed. Turn off the burner, stir in the cilantro, cover lid and leave it on the stove. Let it sit 5 minutes so that all the ingredients can ‘come together’ as the pot begins to cool down. 


The benefit of adding oil in the end is that is doesn’t break down into transfat as it is not being heated from the beginning. 

If you would like a thicker soup, smash 2-3 Taro root chunks against the wall of the pot and stir. You can do this after the Taro root has cooked 5 minutes, and before turning down the heat. If it is not soft enough to smash, then you can do this when you turn the burner off. Once you turn off the stove, leave the lid partially open while the soup ‘comes together’ to further thicken the soup, if needed.


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