Print

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/country-harvest-root-vegetable-soup-recipe/