Creamy Root Vegetable Soup Recipe

Ingredients

Base

• 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
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy cream), plus extra for garnish

Root 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 (approx. 2 heaped cups)

Serving/Garnish (optional)

• Warm crusty bread
• Parsley, finely chopped
• Pinch extra curry powder
• Pinch black pepper

Instructions

1. 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.
2. Add the root vegetables, dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, until the outside of the vegetables begins to soften.
3. Increase the stove heat to high. Pour in the water, add salt and black pepper, and stir. Once it comes to a simmer, reduce the heat to medium-high and let the soup simmer rapidly, uncovered, for 15 minutes until all vegetables are tender (check with a knife).
4. Stir in the thickened cream and continue to simmer for 1 minute to blend flavors.
5. Remove the pot from heat. Using a stick blender, blend the soup in batches until smooth, covering the blender hole with a folded tea towel for safety. Adjust the soup by adding water to thin if needed, and season with extra salt, pepper, or cream to taste.
6. Ladle the soup into bowls, drizzle with additional cream, sprinkle a pinch of curry powder, chopped parsley, and black pepper. Serve with warm crusty bread on the side.

Notes

• Use regular grocery store Western curry powder for a neutral flavor that adds interest without making the soup taste like a curry.
• Substitute dried thyme with fresh thyme leaves, dried oregano, Italian herb mix, or herbes de Provence if desired.
• The cream adds a smooth mouthfeel; you may substitute with 1/3 cup milk plus 2 tbsp (30g) unsalted butter for a lighter option.
• Feel free to swap root vegetables with pumpkin, swedes, or turnip. Parsnip and celeriac have stronger flavors and should be used sparingly as they can dominate the soup.
• When blending, do so in batches and cover the blender’s hole with a folded tea towel to avoid splatter.
• Leftover soup keeps for 4 days in the refrigerator and up to 3 months in the freezer.
• The soup serves 5 generous mains or about 8 as a starter.

Nutrition

Calories: 395kcal | Carbohydrates: 45g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 61mg | Sodium: 995mg | Fiber: 8g | Sugar: 14g