Description
A comforting and creamy Country Harvest Root Vegetable Soup featuring a blend of potatoes, sweet potatoes, carrots, parsnips, and celeriac, seasoned with curry powder and thyme, finished with cream and perfect for a hearty 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
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 1 1/2 litre (6 cups) water
- 2 tsp cooking salt/kosher salt
- 1/2 tsp black pepper
- 1/2 cup thickened cream, plus extra for garnish
Root 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)
Serving/Garnish (optional)
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
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 is softened.
- Add Vegetables and Spices: Add root vegetables, thyme, and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
- Simmer: Turn stove up to high. Add water, salt, and black pepper. Stir, then once it comes to a simmer, lower heat to medium-high and simmer rapidly for 15 minutes without a lid until all the vegetables are soft (check with a knife).
- Add Cream: Stir in the thickened cream and simmer for an additional 1 minute to combine flavors.
- Blend: Remove from heat and use a stick blender to blitz the soup until smooth. Do this in batches, remove the lid insert, and cover the hole with a folded tea towel for safety. Adjust consistency by adding water if needed and season with extra salt and pepper or cream for richness.
- Serve: Pour soup into bowls, drizzle with extra cream, sprinkle with a pinch of curry powder, chopped parsley, and black pepper. Accompany with warm crusty bread if desired.
Notes
- Use a regular western-style curry powder for mild flavor that adds depth without overpowering.
- Other herbs like fresh thyme, dried oregano, Italian seasoning, or herbes de Provence can be used instead of dried thyme.
- For a lighter option, substitute cream with 1/3 cup milk plus 2 tbsp unsalted butter.
- Feel free to swap root vegetables as preferred; pumpkin is a great substitute. Increasing parsnip or celeriac will intensify the flavor, so adjust accordingly.
- When blending, do so in batches and cover the blender hole with a folded tea towel to avoid splatters.
- Leftover soup keeps well for 4 days refrigerated or 3 months frozen.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
