Description
A comforting and creamy country harvest root vegetable soup featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, flavored with curry powder and thyme, finished with cream and served with warm crusty bread.
Ingredients
Scale
Base
- 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
Root 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)
Serving/Garnish (optional)
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
- Add vegetables and seasoning: Add root vegetables, thyme, and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
- Simmer: Turn stove up to high. Add water, salt, and pepper. Stir, then once it comes to a simmer, lower heat to medium-high and simmer rapidly for 15 minutes uncovered until all the vegetables are soft (check with knife).
- Add cream: Stir in cream and simmer for 1 minute.
- Blitz: Remove from heat and use a stick blender to blitz until smooth. Adjust to taste with water to thin, salt and pepper if needed, and extra cream for more indulgence.
- Serve: Serve in bowls drizzled with extra cream, a pinch of curry powder, parsley, and black pepper. Accompany with warm crusty bread.
Notes
- Use regular grocery store Western-style curry powder for a subtle flavor that complements the soup without overpowering it.
- Other herb options include fresh thyme leaves, dried oregano, Italian herb mix, or herbes de Provence.
- For a lighter finish, substitute cream with 1/3 cup milk plus about 2 tbsp (30g) unsalted butter.
- Feel free to swap root vegetables; pumpkin works well as a substitute. Increase parsnip or celeriac sparingly due to their strong flavor and cost, or substitute with swedes or turnips.
- Use any all-purpose or starchy potato, like Sebago, for best texture.
- If blending in batches, remove the blender lid insert and cover the opening with a folded tea towel for safety.
- Leftovers keep for up to 4 days refrigerated or 3 months frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 35 mg
