Description

This Country Harvest Root Vegetable Soup is a creamy, comforting dish that combines a medley of root vegetables simmered in aromatic curry and thyme, blended smooth with cream for a rich and satisfying flavor. Perfect for cooler days, it is served with warm crusty bread and garnished with a touch of cream, parsley, and curry powder.

Ingredients

Scale

Base Ingredients

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion, chopped into large dice
3 garlic cloves, chopped

Spices and Seasoning

1 tbsp curry powder
1 tsp dried thyme leaves
2 tsp cooking salt/kosher salt (halve for table salt)
1/2 tsp black pepper
Pinch extra curry powder, for garnish
Pinch black pepper, for garnish

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

Serving

Warm crusty bread

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Instructions

Sauté: Put 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. Cook for about 2 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add root vegetables and spices: Add the cubed potato, sweet potato, carrots, parsnip, and celeriac to the pot. Sprinkle in the dried thyme and curry powder. Stir well and cook for 3 minutes, stirring regularly, allowing the vegetables’ edges to soften slightly and the spices to bloom.
Simmer: Increase the heat to high and pour in the water. Add salt and pepper, stirring to combine. Once the mixture comes to a simmer, reduce the heat to medium-high and let it simmer rapidly, uncovered, for about 15 minutes. Test the vegetables with a knife to ensure they are tender and cooked through.
Add cream: Stir in the thickened cream and let the soup gently simmer for one minute to combine and warm through, enhancing its creamy texture.
Blend: Remove the pot from heat. Using a stick blender, carefully blend the soup until completely smooth. If needed, adjust the consistency with additional water and season with more salt, pepper, or cream to taste for desired richness.
Serve: Ladle the soup into bowls. Drizzle with a little extra cream, sprinkle a pinch of curry powder, freshly chopped parsley, and a dash of black pepper on top. Serve immediately with warm crusty bread on the side.

Notes

You can use any brand of curry powder you prefer; a mild or medium heat works best to enhance the root vegetable flavors.
If you prefer, fresh thyme can be substituted for dried; use about 1 tablespoon fresh.
Thickened cream can be replaced with heavy cream or regular cream, depending on your preference for richness.
For a thinner soup, add more water after blending to reach your desired consistency.
A stick blender is ideal for evenly pureeing the soup, but a countertop blender can be used in batches if necessary. Be careful to blend hot liquids safely.