Description
This Country Harvest Root Vegetable Soup is a comforting and naturally creamy soup packed with earthy flavors. Infused with warm curry powder and thyme, it offers depth without needing broth.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 large onion, chopped into large dice
- 3 garlic cloves, chopped
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 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)
- 1 1/2 litre (6 cups) water
- 2 tsp cooking salt/kosher salt (halve if using table salt)
- 1/2 tsp black pepper
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Heat the 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 and cook for about 2 minutes until the onion softens and becomes fragrant.
- Add the prepared root vegetables (potato, sweet potato, carrot, parsnip, celeriac), dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, allowing the vegetables to start softening and the spices to bloom.
- Increase the heat to high, then add the water, salt, and black pepper. Stir to combine, bring the mixture to a rapid simmer, then reduce heat to medium-high and simmer uncovered for 15 minutes or until all vegetables are tender when pierced with a knife.
- Stir in the thickened cream and continue to simmer gently for 1 more minute to incorporate the cream fully into the soup.
- Remove the pot from heat, then use a stick blender to puree the soup until completely smooth. Adjust seasoning by adding more salt, pepper, or water to thin if necessary. For extra richness, stir in additional cream to your taste.
- Ladle the soup into bowls, drizzle with extra cream, sprinkle a pinch of curry powder, freshly ground black pepper, and chopped parsley on top. Serve immediately with warm crusty bread on the side.
Notes
- Best served warm with crusty bread.
- Garnish with cream, parsley, and extra curry powder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Country
Nutrition
- Serving Size: 1 bowl
- Calories: 362
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 40 mg