Description
This Country Harvest Root Vegetable Soup is a comforting and creamy blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac simmered with aromatic curry powder and thyme. Finished with a touch of thickened cream and garnished with fresh parsley, it makes a perfect hearty meal especially enjoyed with warm crusty bread.
Ingredients
Scale
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)
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Seasonings and Oils
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 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
Dairy
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Accompaniments
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté: Heat the olive oil and butter in a large heavy-based pot over medium-high heat until the butter melts. Add the chopped onion and garlic and cook for 2 minutes until the onion softens, stirring occasionally to prevent burning.
- Add Vegetables and Spices: Stir in the diced potatoes, sweet potatoes, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for about 3 minutes, stirring regularly, until the vegetables begin to soften on the outside.
- Simmer: Increase the heat to high and pour in the water, adding cooking salt and black pepper. Stir to combine. Once the soup comes to a simmer, reduce the heat to medium-high and let it simmer rapidly, uncovered, for 15 minutes or until all vegetables are tender when pierced with a knife.
- Add Cream and Continue Simmering: Stir in the thickened cream and simmer for an additional 1 minute to combine the flavors and heat through.
- Blend: Remove the pot from heat and use a stick blender to carefully blend the soup until smooth and creamy. Adjust the consistency by adding water if too thick, and season with additional salt, pepper, or cream to taste.
- 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 immediately alongside warm crusty bread for dipping.
Notes
- Note 1: Any good quality curry powder works, but Clive’s curry powder is recommended for its balanced flavor.
- Note 2: Dried thyme adds a subtle earthiness; fresh thyme can be substituted but reduce quantity to avoid overpowering the soup.
- Note 3: Thickened cream creates a rich texture; heavy cream provides a more indulgent finish. Extra cream can be added for garnish if desired.
- Note 5: Use a stick blender with care to avoid splattering hot soup; alternatively, carefully transfer soup in batches to a countertop blender.
- Salt can be adjusted based on dietary needs; if using table salt, reduce quantity to avoid oversalting.
