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Country Harvest Root Vegetable Soup Recipe

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★★★★★

5 from 89 reviews

A comforting and creamy country harvest root vegetable soup featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, seasoned with curry powder and thyme, simmered to perfection, and finished with a touch of cream. Perfect for cozy meals and served with warm crusty bread.

Ingredients

Scale

Soup 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 (halve for table salt)
  • 1/2 tsp black pepper
  • 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

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)

To Serve

  • Warm crusty bread
  • Parsley, finely chopped
  • Pinch of extra curry powder
  • Pinch of black pepper

Instructions

  1. Sauté: 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 and cook for 2 minutes until the onion is softened.
  2. Add vegetables and spices: Add the potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly, until the outside of the vegetables starts to soften.
  3. Simmer: Turn the stove up to high, then add the water, salt, and black pepper. Stir to combine. Once it comes to a simmer, reduce heat to medium-high and simmer rapidly, without a lid, for 15 minutes or until all vegetables are soft when pierced with a knife.
  4. Add cream and simmer briefly: Stir in the thickened cream and let the soup simmer gently for another 1 minute to combine flavors.
  5. Blend the soup: Remove the pot from heat and use a stick blender to blitz the soup until smooth. Adjust consistency with water if needed, and season to taste with additional salt, pepper, or cream for richness.
  6. 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.

Notes

  • Note 1: Any curry powder can be used, the choice of brand or strength depends on personal taste.
  • Note 2: Dried thyme adds an herbal earthiness but can be substituted with fresh thyme if available.
  • Note 3: Thickened cream or heavy cream works well for richness; adjust amount or omit for lighter soup.
  • Note 5: A stick blender is recommended to achieve a smooth texture. A countertop blender can be used carefully in batches.
  • Salt quantity can be halved if using table salt instead of kosher salt for less saltiness.

Keywords: root vegetable soup, creamy vegetable soup, country harvest soup, winter soup, curry soup, comfort food, stovetop soup

Find it online: https://dishedbydana.com/country-harvest-root-vegetable-soup-recipe/