Description
A comforting and hearty Country Harvest Root Vegetable Soup, featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, infused with curry and thyme. This creamy soup is perfectly seasoned and pureed to a smooth texture, ideal for a cozy meal served with warm crusty bread and garnished with parsley and a touch of cream.
Ingredients
Scale
Fats and Oils
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1/2 cup thickened cream (heavy cream, 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/kosher salt (halve if using table salt)
- 1/2 tsp black pepper
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Liquids
- 1 1/2 litre (6 cups) water
To Serve
- Warm crusty bread
- Parsley, finely chopped
Instructions
- Sauté onion and garlic: Heat 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, cooking for 2 minutes until the onion softens and becomes translucent.
- Add root vegetables and spices: Stir in the potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly, until the vegetables begin to soften slightly on the outside.
- Simmer the soup: Increase the heat to high and add the water, salt, and black pepper. Stir to combine and bring to a rapid simmer. Reduce the heat to medium-high and let it simmer uncovered for 15 minutes, or until all the vegetables are very tender when pierced with a knife.
- Add cream and simmer briefly: Stir in the thickened cream and continue simmering for 1 more minute to blend the flavors.
- Blend until smooth: Remove the pot from the heat. Using a stick blender, carefully blitz the soup until completely smooth and creamy. Adjust consistency with additional water if desired, and season with extra salt, pepper, or cream to taste.
- Serve and garnish: Ladle the soup into bowls. Drizzle with a little extra cream, sprinkle with a pinch of curry powder, freshly ground black pepper, and chopped parsley. Serve alongside warm crusty bread for dipping.
Notes
- Note 1: Use your favorite brand of curry powder; the flavor can vary, so adjust seasoning accordingly.
- Note 2: Dried thyme adds an earthy aroma complementing the root vegetables; fresh thyme can be used as an alternative.
- Note 3: For a richer soup, use heavy cream; for a lighter option, use regular thickened cream.
- Note 5: When blitzing hot soup with a stick blender, hold the blender firmly and blend carefully to avoid splashes.
