Description
This comforting Country Harvest Root Vegetable Soup combines a medley of hearty root vegetables gently sautéed and simmered with flavorful curry powder and thyme. Finished with a touch of cream and blended to a smooth, velvety texture, this soup is perfect for cozy meals served alongside warm crusty bread and a sprinkle of fresh parsley.
Ingredients
Scale
Soup Base
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 1 1/2 litre (6 cups) water
- 2 tsp cooking salt/kosher salt (halve if using table salt)
- 1/2 tsp black pepper
Vegetables
- 1 large potato (~300g/10oz), peeled, cut into 2.5cm/1″ cubes
- 1 medium sweet potato (350g/12oz), peeled, cut into 2.5cm/1″ cubes
- 2 medium carrots, peeled, cut into 1.5cm/0.5″ pieces
- 1 small/medium parsnip (150g/5oz), peeled, cut into 1.5cm/0.5″ pieces
- 1 small celeriac (600g/1.2 lb), peeled, cut into 1.5cm/0.5″ pieces (~2 heaped cups)
Finishing & Garnish
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Warm crusty bread, for serving
- Parsley, finely chopped, for garnish
- Pinch extra curry powder, for garnish
- Pinch black pepper, for garnish
Instructions
- Sauté Aromatics: In a large heavy-based pot, heat olive oil and butter over medium-high heat. Once the butter has melted, add the chopped onion and garlic and cook for about 2 minutes until the onion softens and becomes translucent.
- Add Vegetables & Spices: Add the diced potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for approximately 3 minutes, stirring regularly, until the outside of the vegetables begins to soften.
- Simmer the Soup: Increase the heat to high and pour in the water, then add salt and black pepper. Stir well and bring the mixture to a simmer. Lower the heat slightly to maintain a rapid simmer and cook uncovered for 15 minutes, or until all the vegetables are tender when pierced with a knife.
- Add Cream: Stir in the thickened cream and let the soup simmer for an additional 1 minute to incorporate the creaminess.
- Blend until Smooth: Remove the pot from heat. Using a stick blender, carefully blitz the soup until it reaches a smooth, velvety consistency. Taste and adjust seasoning with more salt, pepper, or water for thinning if desired. Add extra cream for a richer taste if preferred.
- Serve & Garnish: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, black pepper, and chopped parsley. Serve hot with warm crusty bread on the side for dipping.
Notes
- Use a good quality curry powder such as Clive for the best flavor, but any curry powder will work.
- Thyme adds a subtle herbal note; dried thyme leaves are convenient and flavorful.
- Heavy cream adds richness but regular thickened cream can be used as an alternative.
- Adjust salt quantities carefully, especially if using table salt instead of kosher salt.
- When blending, ensure soup is cooled slightly to avoid splattering and use a stick blender for easy and smooth results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Country/Farmhouse
Keywords: root vegetable soup, creamy soup, harvest soup, curry soup, vegetarian soup, comforting soup, easy soup recipe, celeriac soup
