Description

This Country Harvest Root Vegetable Soup is a creamy, comforting blend of root vegetables simmered with curry powder and thyme, then pureed to a smooth finish. Rich with natural sweetness from potatoes, sweet potatoes, carrots, parsnips, and celeriac, it’s elevated by a touch of cream and fragrant spices. Perfect as a hearty main or a warming starter, served with crusty bread and fresh parsley.

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 (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)

Serving/Garnish (optional)

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

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Instructions

Sauté: Heat olive oil and butter in a large heavy-based pot over medium-high heat. Once butter is melted, add the chopped onion and garlic, and cook for about 2 minutes until the onion softens and becomes translucent.
Add vegetables and spices: Stir in the diced root vegetables, dried thyme, and curry powder. Cook for about 3 minutes stirring regularly, until the outer edges of the vegetables just begin to soften.
Simmer: Increase heat to high and add water, cooking salt, and black pepper. Stir well and bring to a rapid simmer. Then reduce the heat to medium-high and let simmer for 15 minutes uncovered, until all vegetables are tender when pierced with a knife.
Add cream: Stir in the thickened cream and let the soup simmer gently for another minute to combine flavors and enrich the texture.
Blend soup: Remove the pot from heat. Using a stick blender, carefully blend the soup in batches until smooth and creamy. Adjust consistency by adding more water if needed, and season to taste with more salt, pepper, or cream as desired.
Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with a sprinkle of curry powder, freshly chopped parsley, and a pinch of black pepper. Enjoy with warm crusty bread on the side.

Notes

Curry powder: Use a mild Western-style curry powder to add subtle warmth and interest without making the soup taste like a full curry.
Herbs: Fresh thyme, dried oregano, Italian herb blends, or herbes de Provence can be used as alternatives for thyme to vary the flavor profile.
Cream substitute: For a lighter option, replace cream with 1/3 cup milk plus 2 tbsp (30g) unsalted butter to maintain a rich mouthfeel.
Root vegetable variations: Feel free to swap or add more of any root vegetables you like. Pumpkin, swedes, or turnips work well but be mindful parsnip and celeriac have stronger flavors and can dominate the soup.
Blending tips: Blend soup in batches and cover the blender lid hole with a folded kitchen towel to avoid splatters.
Storage: Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl (~350 ml)
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 4g
Cholesterol: 35mg