Description
This hearty Country Harvest Root Vegetable Soup combines a medley of tender root vegetables simmered with aromatic curry powder and thyme, finished with a splash of cream for a rich, comforting bowl perfect for chilly days.
Ingredients
Scale
Base and Aromatics
- 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
- 2 tsp cooking salt/kosher salt (halve for 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)
Liquids and Garnish
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy or regular), plus extra for garnish
- Warm crusty bread for serving
- Parsley, finely chopped
- Pinch extra curry powder for garnish
- Pinch black pepper for garnish
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic, cooking for about 2 minutes until the onion softens.
- Add Vegetables and Spices: Incorporate the root vegetables, dried thyme, and curry powder into the pot. Cook and stir regularly for 3 minutes until the outsides of the vegetables begin to soften.
- Simmer Vegetables: Increase the heat to high and pour in the water, salt, and black pepper. Stir to combine, then once the liquid reaches a simmer, reduce the heat to medium-high 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 minute to incorporate the richness.
- Blend the Soup: Remove the pot from heat and use a stick blender to puree the soup until smooth. Adjust the consistency by adding water if needed, and season further with salt, pepper, or extra cream to taste.
- Serve: Ladle the soup into bowls, drizzling with extra cream and sprinkling with a pinch of curry powder, parsley, and black pepper. Serve alongside warm crusty bread for a complete meal.
Notes
- Use high-quality curry powder like Clive’s for best flavor, but any curry powder will suffice.
- You can halve the salt quantity if table salt is used instead of kosher salt.
- Heavy or regular thickened cream both work well; add extra cream for a richer texture.
- Check vegetable tenderness with a knife to ensure they are soft before blending.
- A stick blender is preferred for smooth texture, but a regular blender can work if done cautiously.
