Description
This Country Harvest Root Vegetable Soup is a creamy, comforting bowl of goodness made with a medley of hearty root vegetables, aromatic curry powder, and fresh herbs. Perfect for chilly days, it combines the natural sweetness of potatoes, carrots, and celeriac with a gentle curry warmth, finished with a swirl of cream and served alongside crusty bread for a satisfying meal.
Ingredients
Scale
Base and Seasonings
- 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)
Dairy and Garnish
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Parsley, finely chopped
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Serving
- Warm crusty bread
Instructions
- Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion softens and becomes translucent, releasing their aromas.
- Add vegetables and spices: Add the potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, until the vegetables start to soften and are fragrant.
- Simmer: Turn the heat up to high and pour in the water, then add salt and black pepper. Stir to combine. When it comes to a simmer, reduce the heat to medium-high and let it simmer rapidly, uncovered, for 15 minutes or until all vegetables are tender when pierced with a knife.
- Add cream: Stir in the thickened cream, then simmer for an additional 1 minute to meld the flavors together nicely.
- Blend: Remove the pot from heat. Using a stick blender, carefully blitz the soup until it is smooth and creamy. Adjust the consistency with water if desired and season again with salt, pepper, or extra cream to taste.
- Serve: Ladle the soup into bowls. Drizzle with extra cream and sprinkle with a pinch of curry powder, freshly chopped parsley, and black pepper for garnish. Serve with slices of warm crusty bread for dipping and enjoying.
Notes
- Curry Powder: Use your favorite blend of curry powder such as Clive or any mild curry powder available.
- Dried Thyme: Adds subtle earthy flavor; fresh thyme can be substituted at double the amount.
- Cream Options: Thickened cream, heavy cream, or even a lighter cream can be used depending on preference.
- Blending: A stick blender works best for this soup but a high-speed blender can be used in batches if preferred. Be careful with hot liquids.
- Vegetable Size: Cutting vegetables evenly ensures they cook uniformly.
- Salt: Adjust salt according to dietary needs; kosher salt is less salty by volume than table salt.
