Description
A comforting and hearty Country Harvest Root Vegetable Soup featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, seasoned with curry powder and thyme, simmered to perfection, then blended into a smooth, creamy texture. Perfectly garnished with cream, parsley, and served with warm crusty bread for a satisfying meal.
Ingredients
Scale
Sauté Base
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Seasonings & Spices
- 1 tbsp curry powder (any variety)
- 1 tsp dried thyme leaves
- 2 tsp cooking salt or kosher salt (halve if using table salt)
- 1/2 tsp black pepper
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)
Liquids & Garnishes
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Warm crusty bread (for serving)
- Parsley, finely chopped (for garnish)
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Instructions
- Sauté Aromatics: 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, stirring frequently, until the onion softens and becomes fragrant.
- Add Vegetables and Spices: Stir in the chopped root vegetables, dried thyme leaves, and curry powder. Continue to cook for 3 minutes, stirring regularly, until the vegetables start to soften on the outside and the spices are well incorporated.
- Simmer the Soup: Increase the heat to high and pour in the water along with salt and pepper. Stir the mixture and bring it to a simmer. Once simmering, reduce the heat to medium-high and allow it to simmer rapidly, uncovered, for 15 minutes or until all the vegetables are tender and easily pierced with a knife.
- Add Cream: Stir in the 1/2 cup of thickened cream and let the soup simmer gently for one minute to combine the flavors and add creaminess.
- Blend the Soup: Remove the pot from heat. Using a stick blender, blitz the soup until it reaches a smooth, creamy consistency. Adjust the texture by adding water if needed, and season with additional salt, pepper, or cream to taste.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, freshly ground black pepper, and chopped parsley. Serve accompanied by warm crusty bread for a complete meal.
Notes
- Note 1: Use any curry powder you prefer; Clive’s brand is recommended for a balanced flavor.
- Note 2: Dried thyme adds earthiness; fresh can be used but adjust quantity accordingly.
- Note 3: Thickened cream can be substituted with heavy cream or regular cream depending on availability and preference.
- Note 5: A stick blender is ideal for this recipe to achieve a smooth texture. Alternatively, a countertop blender can be used in batches, but be cautious with hot liquids.
