Description
A hearty and flavorful Country Harvest Root Vegetable Soup combining a medley of root vegetables, aromatic curry powder, and creamy finish to create a comforting and nutritious dish perfect for chilly days.
Ingredients
Scale
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
- 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 root vegetables and spices: 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.
- Simmer: 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).
- Add cream and simmer: Stir in the thickened cream and continue to simmer for 1 minute to blend flavors.
- Blend: 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.
- Serve: 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.
