Description

Country Harvest Root Vegetable Soup is a nourishing, creamy soup bursting with the natural sweetness and comforting flavors of a variety of root vegetables, subtly enhanced with curry and thyme. This easy, wholesome recipe uses simple ingredients like potatoes, carrots, celeriac, and cream, simmered to perfection and then blended for a silky smooth texture. Perfectly paired with crusty bread, it’s a delicious way to enjoy a warming, low-calorie meal that’s both hearty and elegant.

Ingredients

Scale

Fats and Aromatics

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion, chopped into large dice
3 garlic cloves, chopped

Spices and Herbs

1 tbsp curry powder
1 tsp dried thyme leaves
Pinch extra curry powder (for garnish)
Pinch black pepper (for garnish)
Black pepper, 1/2 tsp

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)

Liquids and Finishing

1 1/2 litre (6 cups) water
2 tsp cooking salt/kosher salt (halve for table salt)
1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Warm crusty bread (to serve)
Parsley, finely chopped (to garnish)

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Instructions

Sauté Aromatics: 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 and cook for about 2 minutes until the onion softens and becomes translucent.
Add Vegetables and Spices: Stir in the diced root vegetables (potatoes, sweet potatoes, carrots, parsnip, and celeriac), dried thyme, and curry powder. Cook, stirring regularly, for approximately 3 minutes until the outside of the vegetables begins to soften and the spices are fragrant.
Simmer the Soup: Increase the heat to high and pour in the water, salt, and black pepper. Stir to combine and bring the mixture to a rapid simmer. Once simmering, reduce the heat to medium-high and continue simmering uncovered for 15 minutes, or until all vegetables are tender when pierced with a knife.
Add Cream and Heat Through: Stir the thickened cream into the soup and allow it to simmer gently for 1 more minute to blend the flavors and warm the cream.
Blend Until Smooth: Remove the pot from the heat and use a stick blender to puree the soup until completely smooth and creamy. Adjust the seasoning by adding more salt, pepper, or water to reach your preferred consistency and taste. For a richer flavor, stir in extra cream if desired.
Serve: Ladle the soup into bowls and garnish with a drizzle of cream, a pinch of curry powder, freshly ground black pepper, and chopped parsley. Serve hot with warm crusty bread on the side for dipping and enjoying.

Notes

This recipe is inspired by the flavors of country harvest root vegetables but is flexible to accommodate whichever root vegetables you have on hand.
The curry powder adds depth and warmth to the soup, preventing it from tasting flat since the base is water instead of stock.
Root vegetables naturally create creamy soups because of their starch content; the addition of cream further enriches the texture and taste.
Use heavy or regular thickened cream based on your preference, and save a little extra cream for garnish to enhance presentation and indulgence.
For best results when blending, use a stick blender directly in the pot for an easy, smooth finish.
This is a low-calorie, filling, and comforting soup perfect for any season, especially cooler months.

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