Name: Country Harvest Root Vegetable Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Western
Ingredients: 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; 1/2 tsp black pepper; 1/2 cup thickened cream (heavy cream), plus extra for garnish; 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); Warm crusty bread; Parsley, finely chopped; Pinch extra curry powder; Pinch black pepper

If you’re looking for a hearty, comforting soup that feels like a warm hug in a bowl, you’re in the right place. This Country Harvest Root Vegetable Soup Recipe is one I turn to when I crave simple, earthy flavors that nourish both body and soul. Stick around—I’ll walk you through how to make it perfectly every time.

root vegetable soup - A white round pot filled with thick, smooth orange soup that has a creamy white swirl on top, sprinkled with finely chopped green herbs and a little bit of crushed black pepper and paprika. A metal ladle with a wooden handle is dipped in the soup, holding a scoop of it, showing the rich texture. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Country Harvest Root Vegetable Soup Recipe
Top Tip
How to Serve Country Harvest Root Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Country Harvest Root Vegetable Soup Recipe

Why You'll Love This Recipe

This Country Harvest Root Vegetable Soup Recipe has been my go-to for crisp fall evenings and lazy winter lunches. The way the spices dance with the natural sweetness of the root vegetables always brings me back to my grandma’s kitchen—there's something undeniably comforting about it.

Rich, layered flavors: The curry powder adds just enough warmth without overpowering the natural earthiness of the root veggies.
Simple ingredients: No need for fancy or hard-to-find items—everything you need is probably already in your pantry.
Versatile and forgiving: You can swap veggies easily based on what you have, making it perfect for busy weeks.
Perfectly creamy: The addition of cream (or a simple butter and milk combo) gives it that luscious mouthfeel you’ll love.

root vegetable soup - A light green pot filled with smooth, thick orange soup centered in the image, topped with a swirl of white cream and sprinkled with finely chopped green herbs and a little black pepper. The pot is on a soft grey cloth with torn pieces of golden brown crusty bread scattered around it, and a silver spoon lying nearby. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s chat about the ingredients that make this Country Harvest Root Vegetable Soup Recipe so reliably delicious. Root vegetables naturally bring a gentle sweetness and comforting texture, while the curry powder and thyme provide that subtle intrigue and depth. Here are a few tips to help when you’re shopping or prepping:

root vegetable soup - Flat lay of large golden russet potato with rough skin, smooth orange sweet potato, vibrant bright orange carrots, creamy white parsnip with pale yellow hints, knobby off-white celeriac with rough texture, glossy deep purple onion bulb halved to show layers, fresh green thyme sprigs scattered naturally, and plump white garlic cloves with papery skins, all arranged with natural spacing and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Adds a fruity richness that complements the butter beautifully.
Unsalted butter: Gives the soup a creamy base and helps soften the onion and garlic.
Onion: Look for a firm yellow or sweet onion to mellow out and add depth.
Garlic cloves: Fresh is best here—it brings that subtle savory punch.
Curry powder: I stick to a mild Western-style curry powder—no need for super spicy or intense blends.
Dried thyme leaves: Offers a woody, herbal note that pairs wonderfully with root vegetables.
Water: Keeps it light and lets the vegetable flavors shine through.
Salt and pepper: Season carefully—start with less, then adjust as you go.
Thickened cream: Adds that silky finish that turns a good soup into a great one.
Root vegetables: Potato, sweet potato, carrots, parsnip, and celeriac each bring unique texture and flavor notes. Celeriac is a personal favorite for its subtle celery flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Country Harvest Root Vegetable Soup Recipe is how easy it is to personalize. Depending on the season or what’s in your fridge, you can tweak the veggies or spices—here are a couple of ideas I’ve enjoyed over time:

Variation: Sometimes I swap out the parsnip and celeriac for pumpkin or sweet swede when I’m aiming for a slightly sweeter and creamier take. It’s great when you want a different twist without much extra effort.

Step-by-Step: How I Make Country Harvest Root Vegetable Soup Recipe

Step 1: Sauté the aromatics

Start by heating the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, toss in the chopped onion and garlic. Cook them gently for about 2 minutes until the onions are soft and translucent. This step builds the flavor base, so don’t rush it. Stir regularly to prevent sticking or burning.

Step 2: Add the root vegetables and spices

Next, add your prepared root vegetables along with the dried thyme and curry powder. Cook everything together for about 3 minutes, stirring often. You want the vegetables to start softening but still keep their shape—this helps them cook evenly when simmered.

Step 3: Simmer until tender

Turn the heat up to high and pour in the water along with salt and pepper. Once it reaches a gentle simmer, reduce the heat to medium-high and let it cook, uncovered, for about 15 minutes. Check the vegetables with a knife—they should be nice and soft but not falling apart.

Step 4: Finish with cream and blend

Stir in the thickened cream and simmer for just another minute to bring everything together. Then remove the pot from the heat and use a stick blender to puree the soup until smooth. Don’t forget—blend in batches if needed, covering the blender hole with a towel to avoid splashes. Taste and adjust seasoning with extra salt, pepper, or cream as you like.

Top Tip

I’ve learned a few things through making this Country Harvest Root Vegetable Soup Recipe many times that really help make it shine. These tips will help you nail the balance of flavors and texture, even if you’re new to making pureed soups.

Use a heavy pot: It helps heat distribute evenly so the veggies cook at the same pace and don’t scorch on the bottom.
Don’t skip the cream: It really transforms the mouthfeel from just blended veggies to a deliciously silky soup.
Be patient with simmering: Make sure the veggies are fully tender before blending—it makes all the difference in smoothness.
Careful seasoning: Add salt gradually and taste often, especially after blending when flavors meld.

How to Serve Country Harvest Root Vegetable Soup Recipe

root vegetable soup - Serving Suggestion

Garnishes

I like to keep garnishes simple for this soup. A drizzle of extra cream adds visual appeal and richness. A pinch of curry powder sprinkled on top amps up the flavor and gives it that little pop of color. Freshly chopped parsley adds a hint of brightness and freshness that pairs beautifully with the earthy vegetables.

Side Dishes

Nothing beats a hearty chunk of warm, crusty bread alongside this soup—it’s perfect for dipping and soaking up every last bit. Sometimes I serve it with a crisp green salad dressed lightly with lemon and olive oil to balance the soup’s richness.

Creative Ways to Present

For special occasions, I’ve ladled this soup into little ceramic ramekins for an elegant starter course. Topping each with a sprinkle of toasted pumpkin seeds or a swirl of pesto is a simple way to impress guests with minimal fuss. Plus, those little extras add an unexpected crunch and fresh note.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to four days. I usually let it cool completely before transferring it to preserve freshness and avoid condensation that can make the soup watery.

Freezing

This recipe freezes well too. I portion it out into freezer-safe containers or bags, label with the date, and it keeps for up to three months. When you thaw it, the texture remains just as creamy and comforting as when freshly made.

Reheating

To reheat, I gently warm the soup over low heat on the stove, stirring regularly to prevent burning on the bottom. If it’s too thick after refrigeration or freezing, a splash of water or cream loosens it right up without losing flavor.

Frequently Asked Questions:

Can I make this soup vegan?

To make the Country Harvest Root Vegetable Soup Recipe vegan, simply substitute the butter with olive oil or a vegan butter alternative and replace the cream with coconut cream or a plant-based cream substitute. The soup will still be delicious and rich!

What kind of curry powder should I use?

I recommend using a mild, Western-style curry powder that you can find in most grocery stores. It adds warmth and depth without making the soup taste like a full curry. Avoid very spicy blends unless you want a kick!

Can I substitute the root vegetables?

Absolutely! The Country Harvest Root Vegetable Soup Recipe is very flexible. You can swap in pumpkin, turnips, or even squash in place of some of the listed root vegetables. Just keep in mind that watery veggies might make the soup thinner.

How do I prevent the soup from being too thick or too thin?

If your soup is too thick after blending, simply add a little water or cream to loosen it up. If it’s too thin, blend in a few extra cubes of cooked potato or simmer it uncovered a bit longer to reduce the liquid.

Final Thoughts

I can’t overstate how much I adore this Country Harvest Root Vegetable Soup Recipe. It’s one of those dishes that feels like home, no matter where you are. Whether you’re new to cooking soups or a seasoned pro, this recipe is straightforward, flexible, and oh-so-satisfying. I hope you enjoy making (and eating!) it as much as I do.