Country Harvest Root Vegetable Soup Recipe

Introduction

This Country Harvest Root Vegetable Soup is a warm, comforting dish perfect for cooler days. Filled with earthy root vegetables and fragrant curry spices, it offers a creamy and satisfying flavor that’s easy to make at home.

Ingredients

• 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 (any good quality brand will do)
• 1 tsp dried thyme leaves
• 1 1/2 litre (6 cups) water
• 2 tsp cooking salt or kosher salt (halve quantity if using table salt)
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy or regular cream), plus extra for garnish
• 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)
• Warm crusty bread, for serving
• Parsley, finely chopped, for garnish
• Pinch extra curry powder, for garnish
• Pinch black pepper, for garnish

Instructions

1. Step 1: 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. Cook for about 2 minutes until the onion softens.
2. Step 2: 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 begin to soften on the outside.
3. Step 3: Increase the heat to high and pour in the water. Add salt and black pepper, then stir. When the soup reaches a simmer, reduce heat to medium-high and let it simmer rapidly without a lid for 15 minutes, or until all the vegetables are tender when pierced with a knife.
4. Step 4: Stir in the thickened cream and allow the soup to simmer gently for another minute.
5. Step 5: Remove the pot from heat. Use a stick blender to blend the soup until smooth. Adjust the texture with a little water if it’s too thick, and season with extra salt, pepper, or cream to taste.
6. Step 6: Serve the soup hot in bowls. Drizzle with cream and garnish with a pinch of curry powder, chopped parsley, and a little black pepper. Enjoy with warm crusty bread on the side.

Tips & Variations

• For a lighter version, substitute half the cream with milk or a dairy-free alternative.
• Use fresh herbs like thyme or parsley when available for brighter flavor.
• Adding a small diced apple or a splash of apple cider vinegar can enhance the sweetness and depth.
• If you don’t have a stick blender, a regular blender works too—blend in batches and be careful with hot liquids.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken when refrigerated; add a splash of water or cream when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the butter and cream, and use olive oil and a plant-based cream alternative for a vegan-friendly version.

Can I prepare the soup ahead of time?

Absolutely. The soup can be made a day in advance and refrigerated. The flavors often develop even more when chilled and reheated.

Country Harvest Root Vegetable Soup Recipe

Print Recipe

★★★★★

4.6 from 305 reviews

This hearty Country Harvest Root Vegetable Soup is a creamy, comforting blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, infused with aromatic curry powder and thyme. Perfect for cooler days, it’s a creamy, spiced soup that pairs beautifully with warm crusty bread, offering a cozy, wholesome meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Western

Ingredients

Scale 1x2x3x

Main Ingredients

• 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 (halve for table salt)
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
• 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)
• Warm crusty bread, to serve
• Parsley, finely chopped for garnish
• Pinch extra curry powder for garnish
• Pinch black pepper for garnish

Instructions

1. Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, cook the chopped onion and garlic for about 2 minutes until the onion softens and becomes translucent.
2. Add Vegetables and Spices: Add the diced root vegetables, dried thyme, and curry powder to the pot. Cook for around three minutes while stirring regularly, allowing the vegetables to start softening and the spices to release their aroma.
3. Simmer: Increase the heat to high and pour in the water, then add the salt and pepper. Stir everything together and wait for the soup to come to a simmer. Once simmering, reduce the heat to medium-high and simmer rapidly, uncovered, for 15 minutes or until all the root vegetables are tender when pierced with a knife.
4. Stir in Cream: Add the thickened cream to the soup and let it simmer gently for one more minute, which enriches the soup and adds a creamy texture.
5. Blend: Remove the pot from the heat and use a stick blender to blitz the soup until completely smooth. Adjust the consistency by adding a little water if the soup is too thick, and season with more salt, pepper, or cream to your taste.
6. Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with a pinch of curry powder, freshly chopped parsley, and black pepper. Serve alongside warm crusty bread for a satisfying meal.

Notes

• Note 1: The choice of curry powder can vary; Clive’s curry powder is recommended, but any good-quality curry powder will work well.
• Note 2: Dried thyme adds a subtle herbal note complementing the root vegetables.
• Note 3: Use heavy or regular thickened cream; you can add extra cream on serving for additional richness.
• Note 4: Use a stick blender for convenience; alternatively, a countertop blender can be used but cool the soup slightly before blending to avoid burns.
• Note 5: Adjust thickness and seasoning after blending to achieve your preferred soup texture and flavor balance.

Keywords: root vegetable soup, creamy vegetable soup, curry soup, autumn soup, healthy soup, comfort food