Description
Country harvest root vegetable soup is a comforting and flavorful soup that features a medley of root vegetables simmered with aromatic curry powder and thyme. Finished with a touch of cream and blended to a smooth consistency, this hearty soup captures the essence of rustic, wholesome ingredients perfect for chilly days. Served with warm crusty bread and garnished with fresh parsley, it’s an inviting bowl of nourishment with a gentle curry twist.
Ingredients
Scale
Soup 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 (any brand of choice)
- 1 tsp dried thyme leaves
- 1 1/2 litre (6 cups) water
- 2 tsp cooking salt/kosher salt (halve for table 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/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)
Garnishes and Serving
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter melts, add the chopped onion and garlic. Cook for about 2 minutes until the onion softens and becomes fragrant.
- Add Vegetables and Spices: Add the prepared root vegetables along with dried thyme and curry powder. Stir frequently and cook for 3 minutes until the vegetables start to soften and absorb the spices.
- Simmer the Soup: Increase the heat to high and pour in the water. Add salt and black pepper, then stir well. When the mixture begins to simmer, reduce the heat to medium-high and let it simmer rapidly without a lid for 15 minutes until all vegetables are tender. Check doneness by piercing with a knife.
- Add Cream: Stir in the thickened cream and allow the soup to simmer gently for another 1 minute to incorporate the cream fully.
- Blend Smooth: Remove the pot from heat. Using a stick blender, puree the soup until smooth and creamy. Adjust seasoning as desired, adding extra water to thin, salt and pepper to taste, or additional cream for a richer texture.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with a little extra cream, sprinkle a pinch of curry powder, black pepper, and chopped parsley. Serve immediately with warm crusty bread on the side.
Notes
- Note 1: Curry powder adds a warm, aromatic spiciness but choose your preferred brand or blend.
- Note 2: Dried thyme complements the root vegetables with an earthy herbaceous note.
- Note 3: Thickened cream or heavy cream enhances the soup’s richness; adjust to your preference or use a lighter cream if desired.
- Note 5: Use a stick blender for convenience; alternatively, transfer soup in batches to a blender but be cautious with hot liquids.
- Halving salt amounts is advised if you use table salt as it is denser than kosher salt.
