If you are craving something wholesome, comforting, and packed with cozy autumn flavors, the Country Harvest Root Vegetable Soup Recipe is just what your soul needs. This vibrant soup brings together the earthiness of potato, sweet potato, carrot, parsnip, and celeriac, all melded together with warming curry spices and creamy goodness. It’s a heartwarming bowl that feels like a hug in a spoon, perfect for chilly days or whenever you want to enjoy a taste of the harvest season. Whether you’re a seasoned cook or a beginner looking for a nourishing meal, this recipe is straightforward and so rewarding to make.
Ingredients You’ll Need
These simple but essential ingredients come together to build a soup that’s rich in flavor, texture, and color. Each component plays a crucial role—from the sweet and earthy root vegetables to the fragrant curry powder that adds a subtle kick.
- Extra virgin olive oil, 2 tbsp: Adds a fruity, smooth base for sautéing and builds flavor depth.
- Unsalted butter, 1 tbsp: Gives a silky richness and helps soften the onions and garlic beautifully.
- Onion, chopped into large dice: Provides sweetness and aromatic foundation to the soup.
- Garlic cloves, chopped: Infuses a warm, pungent aroma that wakes up the soup.
- Curry powder, 1 tbsp: Delivers a gentle spiced warmth, perfectly balanced in this recipe.
- Dried thyme leaves, 1 tsp: Adds subtle earthiness complementing the root vegetables.
- Water, 1.5 litres (6 cups): The liquid base that lets all ingredients blend harmoniously.
- Cooking salt/kosher salt, 2 tsp: Enhances natural flavors without overpowering.
- Black pepper, 1/2 tsp: Brings mild heat and complexity to the dish.
- Thickened cream, 1/2 cup plus extra for garnish: Creates a luscious, velvety texture that feels indulgent.
- Large potato, peeled and cubed: Adds body and smoothness when pureed.
- Medium sweet potato, peeled and cubed: Brings natural sweetness and vibrant color.
- Carrots, peeled and chopped: Contributes a tender bite and subtle sweetness.
- Parsnip, peeled and chopped: Offers a nutty, slightly sweet flavor that deepens the soup’s character.
- Celeriac, peeled and chopped: Provides an aromatic, slightly celery-like base with creamy texture.
- Warm crusty bread: Essential for mopping up the comforting soup.
- Parsley, finely chopped: Adds fresh, herbaceous notes to brighten the bowl.
- Pinches of extra curry powder and black pepper: Perfect finishing touches for garnish and flavor enhancement.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter in a large, heavy-based pot over medium-high heat. Once the butter melts and mingles with the oil, toss in the chopped onion and garlic. Cook them for about 2 minutes until the onion softens and becomes translucent—this step builds a fragrant foundation and adds sweetness that complements the root vegetables beautifully.
Step 2: Add Root Vegetables and Spices
Next, add all your prepared root vegetables into the pot along with the dried thyme and curry powder. Stir frequently while cooking for 3 minutes until the vegetables start to soften around the edges. This brief sauté unlocks the natural sweetness of your vegetables and allows the spices to bloom, layering the soup with warming notes and a gentle complexity.
Step 3: Simmer Until Tender
Turn your stove to high heat and pour in the 1.5 litres of water, then season with salt and pepper. Stir everything well and wait for it to come to a simmer. Once there, reduce the heat to medium-high and let the soup simmer rapidly without a lid for 15 minutes. This simmering process softens the vegetables thoroughly so they’re ready to blend into creamy perfection.
Step 4: Stir in the Cream
When your vegetables are tender and the flavors have melded together, stir in the thickened cream and allow the soup to simmer gently for another minute. This final simmer enriches the soup’s texture, adding a silky smoothness and a touch of indulgence that elevates every spoonful.
Step 5: Blend Until Smooth
Remove the pot from the heat and use a stick blender to puree the soup directly in the pot until silky smooth. This step transforms the chunky root vegetables into a velvety, comforting soup that feels both rustic and refined. Taste and adjust the seasoning with extra salt, pepper, or water if you prefer a thinner consistency. For an even creamier bowl, stir in a dash more cream.
Step 6: Serve and Garnish
Ladle your Country Harvest Root Vegetable Soup Recipe into bowls and drizzle a little extra cream over each. Sprinkle with a pinch of curry powder, freshly cracked black pepper, and a handful of finely chopped parsley. Serve immediately with warm crusty bread to soak up every last drop of deliciousness.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
A sprinkle of fresh parsley not only brightens up the deep oranges and creams but also adds a light herbal freshness that balances the richness of the soup. A drizzle of cream on top creates visual appeal and enhances the smooth, indulgent texture. Don’t forget a pinch of extra curry powder and black pepper to give each spoonful an inviting aroma and subtle spice punch.
Side Dishes
Crusty bread is a classic partner here, perfect for dipping into the thick, creamy soup and adding a satisfying crunch. If you want to add a little variety, a side salad of peppery arugula or a simple green salad with lemon vinaigrette can also lighten the meal beautifully. Cheese sticks or a rustic cheese board work wonderfully if you’re looking for a heartier accompaniment.
Creative Ways to Present
Serve your Country Harvest Root Vegetable Soup Recipe in rustic bowls to emphasize the comforting nature of this dish. For a fun twist, serve with a swirl of pesto or a handful of toasted seeds sprinkled on top for texture. You can also serve it in hollowed-out mini pumpkins or squash for an eye-catching autumn presentation that wow your guests or family.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve the fresh flavors and creamy texture. When ready to enjoy, give it a good stir before reheating to reincorporate any separated cream or settled ingredients.
Freezing
If you want to make this Country Harvest Root Vegetable Soup Recipe in advance and save some for later, freezing is a great option. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to three months without losing its delightful flavor or texture.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of water or cream if the soup has thickened too much while stored. Avoid boiling, as this may change the creamy texture and flavor balance.
FAQs
Can I make this soup vegan?
Absolutely! Just substitute the butter with extra olive oil and replace the cream with coconut cream or your favorite plant-based cream. The curry powder and root vegetables still shine through beautifully, giving you that warm, comforting experience.
What if I don’t have celeriac?
If celeriac is not available, you can substitute with celery root or simply increase the quantity of other root vegetables like potato or parsnip. The soup will still be delicious, though celeriac adds a unique celery-like aroma you won’t want to miss if you can get it.
Is there a way to make this soup spicier?
Feel free to add a pinch of chili flakes when adding the curry powder for a gentle heat boost. Alternatively, fresh chopped chili or a dash of cayenne pepper will spice things up nicely without overpowering the warm, earthy flavors.
Can I use vegetable stock instead of water?
Yes! Swapping water for vegetable stock will add a richer depth of flavor. Just be sure to adjust your salt amounts as stocks can be quite salty on their own.
How thick should the soup be?
The ideal consistency is smooth and creamy but still pourable like a hearty bisque. If the soup feels too thick after blending, simply add a splash of water or cream to thin it out to your liking.
Final Thoughts
There is something incredibly comforting about a warm bowl of Country Harvest Root Vegetable Soup Recipe—it feels like a celebration of the season’s best produce all wrapped up in creamy, spiced goodness. It’s simple, nourishing, and lovingly homemade, making it a perfect meal to share with friends or family on any day you want a little extra warmth. I encourage you to give this recipe a try; it might just become your new favorite soul-warming go-to fix.
Print
Country Harvest Root Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Country/Comfort Food
Description
A warm and comforting Country Harvest Root Vegetable Soup made with a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, infused with aromatic curry and thyme. This creamy, hearty soup is perfect for cozy meals and served with crusty bread for dipping.
Ingredients
Fats & Oils
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
Vegetables
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
- 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)
Spices & Seasonings
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt/kosher salt (halve for table salt)
- 1/2 tsp black pepper
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Liquids & Dairy
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
To Serve
- Warm crusty bread
- Parsley, finely chopped
Instructions
- Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, add the chopped onion and garlic. Cook for about 2 minutes until the onion is softened and fragrant.
- Add Vegetables and Spices: Add the cubed potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, until the vegetables start to soften on the outside.
- Simmer: Turn the stove up to high and pour in the water along with the salt and black pepper. Stir to combine. Once the liquid reaches a simmer, reduce the heat to medium-high and let it simmer rapidly without a lid for 15 minutes or until all the vegetables are tender when pierced with a knife.
- Add Cream and Simmer Briefly: Stir in the thickened cream and simmer the soup for an additional 1 minute to blend the flavors and soften the cream.
- Blend: Remove the pot from heat. Using a stick blender, blend the soup until smooth and creamy. Adjust the consistency by adding more water if it’s too thick. Taste and adjust seasoning with more salt, pepper, or cream as desired.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, freshly chopped parsley, and a pinch of black pepper. Serve alongside warm crusty bread for dipping and enjoying.
Notes
- Note 1: Use any curry powder you prefer; Clive’s brand is recommended for its balanced flavor.
- Note 2: Dried thyme adds a subtle earthy note that complements the root vegetables.
- Note 3: Heavy cream adds richness, but you can substitute with regular cream or a lighter dairy option if preferred.
- Note 5: A stick blender is recommended for a smooth consistency; alternatively, use a regular blender in batches but be cautious with hot liquids.
- Halve the cooking salt amount if substituting with table salt, as table salt is finer and stronger in flavor.
