Description
A nourishing and flavorful Country Harvest Root Vegetable Soup that combines a variety of hearty root vegetables with warming curry and thyme. This soup is naturally creamy thanks to the starch-rich vegetables and a touch of cream, making it comforting and satisfying without being heavy. Perfect for a cozy meal, served with warm crusty bread and a garnish of fresh parsley.
Ingredients
Scale
Base and Seasonings
- 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
- 2 tsp cooking salt/kosher salt (halve if using table salt)
- 1/2 tsp black pepper
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)
Finishing
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté: Heat the olive oil and butter together in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic and cook for about 2 minutes until the onion has softened, releasing their aromas.
- Cook Vegetables with Spices: Add the prepared root vegetables (potato, sweet potato, carrots, parsnip, celeriac), curry powder, and dried thyme to the pot. Stir regularly while cooking for 3 minutes until the vegetables begin to soften on the outside and the spices are fragrant.
- Simmer: Increase the heat to high and pour in the water. Add salt and black pepper. Stir everything, then bring to a rapid simmer. Reduce heat to medium-high and let it simmer uncovered for 15 minutes, or until the vegetables are completely soft (test with a knife).
- Add Cream: Stir in the thickened cream, then simmer for an additional 1 minute to incorporate the cream’s richness.
- Blend: Remove the pot from heat and use a stick blender to blitz the soup until completely smooth and creamy. Adjust the consistency by adding water if needed, and season with salt, pepper, and extra cream to your taste.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, and sprinkle a pinch of curry powder, freshly chopped parsley, and black pepper on top. Serve alongside warm crusty bread for a hearty meal.
Notes
- This recipe is low calorie and uses water instead of stock but achieves depth of flavor with curry powder.
- Root vegetables provide natural creaminess due to their starch content, enhanced with cream for a luxurious texture.
- Adjust salt carefully if using regular table salt as opposed to kosher salt.
- The soup is flexible — you can swap root vegetables depending on what’s available.
- A stick blender works best for creating a smooth soup; if using a traditional blender, blend in batches carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 11 g
- Sodium: 1140 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 6 g
- Cholesterol: 33 mg
