Description
This comforting Country Harvest Root Vegetable Soup combines a medley of hearty root vegetables with warm spices like curry powder and thyme. Sautéed onions and garlic build a flavorful base, while cream adds a rich, smooth finish. Perfect for chilly days, this soup is blended until velvety and served with crusty bread for a rustic, nourishing meal.
Ingredients
Scale
Base
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Spices and Seasonings
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt or kosher salt (halve quantity if using table salt)
- 1/2 tsp black pepper
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Vegetables
- 1 large potato (~300g/10oz), peeled and cut into 2.5cm (1″) cubes
- 1 medium sweet potato (~350g/12oz), peeled and cut into 2.5cm (1″) cubes
- 2 medium carrots, peeled and cut into 1.5cm (0.5″) pieces
- 1 small/medium parsnip (~150g/5oz), peeled and cut into 1.5cm (0.5″) pieces
- 1 small celeriac (~600g/1.2 lb), peeled and cut into 1.5cm (0.5″) pieces (~2 heaped cups)
Finishing
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Parsley, finely chopped
- Warm crusty bread (to serve)
Instructions
- Sauté: Heat olive oil and butter in a large heavy-based pot over medium-high heat until butter melts. Add chopped onion and garlic, cooking for 2 minutes until the onion softens and becomes translucent.
- Add Vegetables and Spices: Add the diced potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for 3 minutes, stirring regularly until the vegetables begin to soften slightly on the outside.
- Simmer: Increase the heat to high and pour in the water. Add salt and black pepper. Stir well and bring to a rapid simmer. Once simmering, reduce heat to medium-high and simmer vigorously without a lid for 15 minutes, or until all vegetables are tender (check with a knife).
- Add Cream and Simmer: Stir in the thickened cream and let the soup simmer for an additional 1 minute to meld flavors and enrich texture.
- Blend: Remove the pot from heat. Use a stick blender to blend the soup until smooth and creamy. Adjust the consistency by adding water if too thick, and adjust seasoning with more salt, pepper, or cream as desired.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and sprinkle with a pinch of curry powder, freshly ground black pepper, and chopped parsley. Serve alongside warm crusty bread for a complete hearty meal.
Notes
- Note 1: Curry powder type can be adjusted based on your preferred flavor profile.
- Note 2: Thyme can be substituted or omitted if unavailable.
- Note 3: Use heavy cream for a richer flavor or regular cream as a lighter option. Extra cream is recommended for garnish.
- Note 5: A stick blender is preferred for easy blending directly in the pot, but a standard blender can be used in batches with caution on heat.
- Halving salt quantity is advised if using table salt instead of kosher salt due to difference in granule size and saltiness.
