Description

This country harvest root vegetable soup is a comforting and flavorful dish perfect for chilly days. Made with a medley of potatoes, sweet potatoes, carrots, parsnip, and celeriac, it is gently sautéed with aromatic curry and thyme, simmered until tender, and blended to a smooth, creamy consistency. Garnished with cream, parsley, and warm crusty bread, it offers a hearty, rustic meal that’s both nourishing and delicious.

Ingredients

Scale

Base Aromatics

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion, chopped into large dice
3 garlic cloves, chopped

Spices & Seasoning

1 tbsp curry powder (such as Clive, or any preferred)
1 tsp dried thyme leaves
2 tsp cooking salt/kosher salt (halve if using table salt)
1/2 tsp black pepper
Pinch extra curry powder (for garnish)
Pinch black pepper (for garnish)

Vegetables

1 large potato (~300g/10oz), peeled, cut into 2.5 cm (1″) cubes
1 medium sweet potato (~350g/12oz), peeled, cut into 2.5 cm (1″) cubes
2 medium carrots, peeled, cut into 1.5 cm (0.5″) pieces
1 small/medium parsnip (~150g/5oz), peeled, cut into 1.5 cm (0.5″) pieces
1 small celeriac (~600g/1.2 lb), peeled, cut into 1.5 cm (0.5″) pieces (~2 heaped cups)

Liquids & Garnish

1 1/2 litre (6 cups) water
1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Parsley, finely chopped (for garnish)
Warm crusty bread (to serve)

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Instructions

Sauté Aromatics: 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 2 minutes until the onion is softened and fragrant.
Add Vegetables and Spices: Add the prepared root vegetables, dried thyme, and curry powder to the pot. Cook for three minutes, stirring regularly, allowing the outside of the vegetables to begin softening and the spices to bloom.
Simmer the Soup: Turn the stove to high heat and pour in the water, followed by the salt and black pepper. Stir well, and when the mixture comes to a simmer, reduce the heat to medium-high. Let it simmer rapidly without a lid for 15 minutes or until the vegetables are fully soft and tender when pierced with a knife.
Add Cream: Stir in the thickened cream into the soup and let it simmer for an additional minute to blend the flavors and heat through.
Blend Until Smooth: Remove the pot from heat. Using a stick blender, carefully blitz the soup until it reaches a smooth and creamy consistency. Adjust the texture with water if needed, and season with additional salt, pepper, or cream to taste.
Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, fresh parsley, and black pepper. Serve immediately with warm crusty bread on the side.

Notes

Note 1: Use your preferred curry powder; Clive brand is recommended but any will work well.
Note 2: Dried thyme adds an earthy flavor complementing the root vegetables.
Note 3: Thickened cream can be heavy cream or regular cream; extra cream is for garnish to enhance richness.
Note 4: Adjust salt carefully depending on the type of salt used—kosher salt is less dense than table salt.
Note 5: When blitzing the soup, use a stick blender for ease and safety. Alternatively, transfer in batches to a countertop blender, but be cautious of hot liquid splashing.