Print

Country Harvest Root Vegetable Soup Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

Country Harvest Root Vegetable Soup is a comforting and creamy velvety soup packed with hearty root vegetables like potatoes, sweet potatoes, carrots, parsnip, and celeriac. It is seasoned with aromatic curry powder and thyme, finished with a splash of thickened cream for richness. This rustic, warming soup is perfect for chilly days and pairs wonderfully with warm crusty bread.

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
  • 1 tsp dried thyme leaves

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 & Seasoning

  • 1 1/2 litre (6 cups) water
  • 2 tsp cooking salt/kosher salt (halve amount if using table salt)
  • 1/2 tsp black pepper
  • 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

To Serve

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

Instructions

  1. Sauté the aromatics: Heat 2 tbsp of extra virgin olive oil and 1 tbsp unsalted butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic. Cook for 2 minutes until the onion has softened and is fragrant, stirring occasionally to prevent burning.
  2. Add vegetables and spices: Add all the root vegetables (potato, sweet potato, carrots, parsnip, and celeriac) along with 1 tsp dried thyme leaves and 1 tbsp curry powder. Cook for 3 minutes, stirring frequently until the edges of the vegetables start to soften and the spices become aromatic.
  3. Simmer the soup: Increase the heat to high and pour in 1.5 liters (6 cups) of water. Add 2 tsp kosher salt and 1/2 tsp black pepper. Stir well and once the soup comes to a simmer, reduce heat to medium-high and let it simmer vigorously without a lid for 15 minutes. Check the vegetables with a knife to ensure they are tender and soft.
  4. Add cream and finish simmering: Stir in 1/2 cup of thickened cream and continue to simmer gently for another 1 minute to blend the flavors and incorporate the cream fully.
  5. Blend the soup: Remove the pot from heat. Using a stick (immersion) blender, carefully blend the soup until smooth and creamy. Adjust the consistency by adding extra water if too thick. Taste and adjust salt, pepper, and cream to preference for richness and seasoning.
  6. Serve: Ladle the smooth soup into bowls. Garnish by drizzling extra cream on top, sprinkle with a pinch of curry powder, freshly chopped parsley, and a crack of black pepper. Serve immediately with warm crusty bread on the side.

Notes

  • Note 1: You can use any curry powder you prefer; Clive’s curry powder is recommended for its balanced flavor.
  • Note 2: Dried thyme adds a subtle earthy aroma but can be replaced with fresh thyme if preferred.
  • Note 3: Heavy cream enriches the soup; substitute with regular cream or coconut cream for a dairy-free option.
  • Note 5: A stick blender is best for blending directly in the pot; alternatively, use a regular blender in batches but be cautious of hot liquid splashes.
  • Halve the salt quantity if using regular table salt instead of kosher salt to avoid over-seasoning.

Keywords: root vegetable soup, creamy vegetable soup, curry vegetable soup, autumn soup, easy vegetarian soup, rustic soup, healthy soup

Find it online: https://cookcrisis.com/country-harvest-root-vegetable-soup-recipe/