Description
Country Harvest Root Vegetable Soup is a creamy, comforting soup made with a medley of root vegetables, fragrant curry powder, and a touch of cream. Perfect for warming up on a chilly day, this hearty soup blends traditional and aromatic flavors into a smooth, delicious meal that pairs wonderfully with crusty bread.
Ingredients
Scale
Base
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter (15g)
- 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
- 1/2 tsp black pepper
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Root Vegetables
- 1 large potato (~300g), peeled, cut into 2.5cm cubes
- 1 medium sweet potato (350g), peeled, cut into 2.5cm cubes
- 2 medium carrots, peeled, cut into 1.5cm pieces
- 1 small/medium parsnip (150g), peeled, cut into 1.5cm pieces
- 1 small celeriac (600g), peeled, cut into 1.5cm pieces (~2 heaped cups)
Serving/Garnish (optional)
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
- Add Vegetables and Spices: Add the root vegetables, thyme, and curry powder. Cook for three minutes, stirring regularly, until the outside of the vegetables starts to soften.
- Simmer: Increase the heat to high and add water, salt, and black pepper. Stir, and once it comes to a simmer, reduce the heat to medium-high and simmer rapidly without a lid for 15 minutes until all vegetables are soft (check with a knife).
- Add Cream: Stir in the thickened cream and simmer for 1 minute to combine the flavors.
- Blend: Remove from heat and use a stick blender to blitz the soup until smooth. Do this in batches, removing the lid insert and covering the hole with a folded tea towel for safety.
- Adjust and Serve: Adjust seasoning with additional salt, pepper, or water to thin as desired. Serve hot in bowls, drizzled with extra cream and garnished with a pinch of curry powder, parsley, and black pepper. Accompany with warm crusty bread.
Notes
- Use regular grocery store Western-style curry powder to add flavor without overpowering the soup.
- Fresh thyme, dried oregano, Italian herbs, or herbes de Provence can be used as herb alternatives.
- Cream adds richness and smooth mouthfeel; substitute with 1/3 cup milk plus 2 tbsp unsalted butter if preferred.
- Variations in root vegetables are welcome; pumpkin can be substituted. Parsnip and celeriac have stronger flavors and can be reduced or swapped with swedes or turnips.
- Blend soup in batches, covering the blender lid hole with a folded tea towel to avoid splatter.
- Leftover soup keeps for 4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 1 serving (about 300 ml)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg
