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
Scale
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.
