Description
This hearty Country Harvest Root Vegetable Soup combines a medley of tender root vegetables simmered with aromatic curry powder and thyme, finished with creamy richness. Perfectly pureed to a smooth consistency, it offers a comforting, flavorful meal ideal for cooler days, served with crusty bread and garnished with fresh parsley and extra cream.
Ingredients
Scale
Fats and Oils
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Vegetables
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
- 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)
Spices and Seasonings
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt/kosher salt (halve if using table salt)
- 1/2 tsp black pepper
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Other
- 1.5 litres (6 cups) water
- Warm crusty bread
- Parsley, finely chopped (for garnish)
Instructions
- Sauté the Aromatics: In a large heavy-based pot, heat the olive oil and unsalted 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 fragrant.
- Add Vegetables and Spices: Stir in the cubed root vegetables including potato, sweet potato, carrots, parsnip, and celeriac, along with the dried thyme leaves and curry powder. Cook for 3 minutes, stirring regularly, until the vegetables begin to soften on the outside.
- Simmer the Soup: Increase the heat to high and pour in the water along with salt and black pepper. Stir well, and once the mixture reaches a simmer, reduce the heat to medium-high. Let it simmer rapidly uncovered for 15 minutes until all vegetables are tender, testing softness with a knife.
- Add Cream and Simmer Shortly: Stir in the thickened cream and let the soup simmer for an additional 1 minute to meld the flavors together.
- Blend to Smoothness: Remove the pot from heat. Using a stick blender, carefully blend the soup until smooth and creamy. Adjust the consistency by adding water if needed, and season to taste with additional salt, pepper, or cream for richness.
- Serve: Ladle the soup into bowls and garnish each with a drizzle of cream, a pinch of curry powder, freshly chopped parsley, and a sprinkle of black pepper. Accompany the soup with warm crusty bread for a complete meal experience.
Notes
- Note 1: Use your preferred brand of curry powder; mild or medium heat works well for a balanced flavor.
- Note 2: Dried thyme adds an earthy depth but can be substituted with fresh if preferred (use three times the amount).
- Note 3: Heavy cream provides richness but you can use regular cream or a dairy-free alternative.
- Note 5: A stick blender is recommended for easy pureeing directly in the pot, but a countertop blender can also be used in batches.
- For salt, adjust based on the type used—kosher salt is less salty by volume than table salt.
