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Country Harvest Root Vegetable Soup Recipe

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★★★★★

5 from 69 reviews

This comforting Country Harvest Root Vegetable Soup combines a medley of hearty root vegetables with aromatic spices like curry powder and thyme, simmered to perfection and finished with a touch of cream. Perfect for cozy meals, this smooth, creamy soup is both nutritious and satisfying, served best with warm crusty bread and a sprinkle of fresh parsley.

Ingredients

Scale

Fats and Oils

  • 2 tbsp extra virgin olive oil
  • 1 tbsp (15g) unsalted butter
  • 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

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 and Seasonings

  • 1 tbsp curry powder
  • 1 tsp dried thyme leaves
  • 2 tsp cooking salt or kosher salt (halve if using table salt)
  • 1/2 tsp black pepper
  • Pinch extra curry powder (for garnish)
  • Pinch black pepper (for garnish)

Additional

  • 1.5 litre (6 cups) water
  • Warm crusty bread (to serve)
  • Parsley, finely chopped (for garnish)

Instructions

  1. Sauté: Heat the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic, cooking for about 2 minutes until the onion is softened and fragrant.
  2. Add Root Vegetables and Spices: Stir in the cubed potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly until the edges of the vegetables start to soften.
  3. Simmer: Increase the heat to high and pour in the water along with the salt and black pepper. Stir and bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-high and let it cook rapidly, uncovered, for 15 minutes or until all the vegetables are soft when pierced with a knife.
  4. Add Cream and Simmer Briefly: Stir in the thickened cream and let the soup simmer for an additional 1 minute to meld the flavors.
  5. Blend: Remove the pot from heat and use a stick blender to puree the soup until smooth. Adjust the consistency by adding more water if needed and season with additional salt, pepper, or cream to taste for a richer flavor.
  6. Serve: Ladle the soup into bowls. Garnish with a drizzle of cream, a pinch of curry powder, chopped parsley, and a sprinkle of black pepper. Enjoy with warm crusty bread for dipping.

Notes

  • Note 1: Use your preferred curry powder brand; Clive is suggested but any good quality curry powder will work.
  • Note 2: Dried thyme brings an earthy flavor that complements the root vegetables.
  • Note 3: Thickened cream can be heavy or regular cream depending on your preference; extra cream is used for garnish to add richness.
  • Note 4: Use kosher or cooking salt and reduce quantity if using table salt to avoid over-salting.
  • Note 5: A stick blender is ideal for this recipe, but a regular blender can be used in batches carefully to avoid spills.

Keywords: root vegetable soup, country soup, creamy vegetable soup, curry spiced soup, vegetarian soup, autumn soup, cozy soup recipe

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