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Country Harvest Root Vegetable Soup Recipe

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★★★★★

4.7 from 93 reviews

This Country Harvest Root Vegetable Soup is a comforting, creamy blend of hearty root vegetables infused with warming curry and thyme. Perfectly sautéed and simmered to tender perfection, then pureed into a velvety smooth soup. Garnished with cream and fresh parsley, it’s ideal for a cozy meal served alongside warm crusty bread.

Ingredients

Scale

Fats and Seasonings

  • 2 tbsp extra virgin olive oil
  • 1 tbsp (15g) unsalted butter
  • 1 tbsp curry powder
  • 1 tsp dried thyme leaves
  • 2 tsp cooking salt/kosher salt (halve quantity if using table salt)
  • 1/2 tsp black pepper

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)

Dairy

  • 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

To Serve

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

Instructions

  1. Sauté: Heat the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic, cooking for about 2 minutes until the onion softens and becomes translucent.
  2. Cook Vegetables and Spices: Add the chopped root vegetables, dried thyme, and curry powder to the pot. Stir regularly and cook for 3 minutes, allowing the vegetables’ edges to soften and the spices to release their aromas.
  3. Simmer: Increase the heat to high and pour in the water, followed by the salt and black pepper. Stir well and bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-high and let it simmer rapidly for 15 minutes uncovered, or until all the vegetables are tender when pierced with a knife.
  4. Add Cream and Simmer Briefly: Stir in the thickened cream and continue to simmer the soup for 1 more minute to integrate the creaminess fully.
  5. Blend: Remove the pot from heat and use a stick blender to puree the soup until completely smooth. Adjust the consistency with extra water if desired, and fine-tune the seasoning with additional salt, pepper, or cream according to your taste.
  6. Serve: Ladle the soup into bowls. Drizzle with a little extra cream, sprinkle a pinch of curry powder, freshly chopped parsley, and a dash of black pepper. Serve immediately with warm crusty bread on the side for dipping and enjoyment.

Notes

  • Note 1: Use your favorite brand of curry powder; Clive is suggested but any good quality curry powder will work well.
  • Note 2: Dried thyme adds earthy depth; fresh thyme can substitute but reduce the quantity by half.
  • Note 3: Thickened cream can be substituted with heavy cream or regular cream depending on availability. Extra cream is recommended for garnish to enhance richness.
  • Note 5: When blending, use a stick/blender carefully to avoid splashes; alternatively, transfer in batches to a blender for a smooth texture.

Keywords: root vegetable soup, creamy vegetable soup, country soup, healthy soup, vegetarian soup, autumn soup, hearty soup

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