Name: Country Harvest Root Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegetarian
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; 1.5 litres (6 cups) water; 2 tsp kosher salt (or 1 tsp table salt); 1/2 tsp black pepper; 1/2 cup thickened cream (plus extra for garnish); Root Vegetables:; 1 large potato (approx. 300g), peeled and cubed; 1 medium sweet potato (350g), peeled and cubed; 2 medium carrots, peeled and chopped; 1 small/medium parsnip (150g), peeled and chopped; 1 small celeriac (600g), peeled and chopped (~2 heaped cups); For Serving (optional):; Warm crusty bread; Finely chopped parsley; Extra curry powder; Freshly ground black pepper

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This Country Harvest Root Vegetable Soup is one of my favorite ways to enjoy the earthy goodness of root vegetables. Blended into a velvety, golden soup with a hint of curry and finished with a touch of cream, it’s simple, nourishing, and deeply comforting—especially on chilly evenings.

Why You’ll Love This Recipe

I love how this soup uses just water—no stock needed—and still builds a rich, full-bodied flavor thanks to the blend of vegetables and spices. The curry powder adds gentle warmth without overpowering the natural sweetness of the roots, and the cream gives it that luxurious finish. It’s wholesome, vegetarian, and so easy to make. Country Harvest Root Vegetable Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Soup Base

Extra virgin olive oil (2 tablespoons)
Unsalted butter (1 tablespoon / 15 g)
Onion, chopped into large dice (1)
Garlic cloves, chopped (3)
Curry powder (1 tablespoon)
Dried thyme leaves (1 teaspoon)
Water (1.5 litres / 6 cups)
Kosher salt (2 teaspoons, or 1 teaspoon table salt)
Black pepper (½ teaspoon)
Thickened cream (½ cup, plus extra for garnish)

Root Vegetables

Large potato, peeled and cubed (1 / approx. 300 g)
Medium sweet potato, peeled and cubed (1 / approx. 350 g)
Carrots, peeled and chopped (2 medium)
Parsnip, peeled and chopped (1 small/medium / approx. 150 g)
Celeriac, peeled and chopped (1 small / approx. 600 g or ~2 heaped cups)

For Serving (optional)

Warm crusty bread
Finely chopped parsley
Extra curry powder
Freshly ground black pepper

Directions

Sauté Base: I heat the olive oil and butter in a large heavy pot over medium-high heat. I add the onion and garlic, cooking for about 2 minutes until they start to soften.
Add Vegetables & Spices: I stir in all the chopped root vegetables, curry powder, and thyme, and cook for another 3 minutes, stirring often.
Simmer: I add the water, salt, and pepper, turn the heat to high, and bring everything to a simmer. I then reduce to medium-high and simmer uncovered for about 15 minutes, until the vegetables are tender.
Cream & Blend: I stir in the cream and simmer for 1 more minute. I then remove the pot from the heat and blend everything with a stick blender until silky smooth. I adjust the consistency with more water and season to taste.
Serve: I ladle the soup into bowls, swirl in a little extra cream, sprinkle with a dash of curry powder and black pepper, and top with parsley if I’m feeling fancy. I always serve it with warm crusty bread.

Servings and timing

This recipe makes 5–6 servings.
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

I sometimes add a chopped apple or pear with the veggies for a subtle sweetness.
For a vegan version, I swap the butter and cream with plant-based alternatives like coconut milk.
I use other root veggies like turnip or rutabaga when I have them on hand.
A pinch of smoked paprika or nutmeg gives it a deeper, more complex warmth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. It also freezes well—just let it cool completely before storing in freezer-safe containers for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, and it reheats perfectly.

Do I need a stick blender?

I use a stick blender for convenience, but a countertop blender works too—just blend in batches and be cautious with the hot liquid.

Can I skip the cream?

Absolutely. The soup is still creamy from the pureed vegetables. I sometimes leave the cream out or use a splash of coconut milk instead.

What’s a good substitute for celeriac?

If I don’t have celeriac, I use more potato, parsnip, or even a bit of turnip. The soup is very forgiving.

How can I make it spicier?

I occasionally add a pinch of cayenne or a splash of hot sauce for a bit of heat.

Conclusion

Country Harvest Root Vegetable Soup is everything I want in a cozy bowl—simple, healthy, and incredibly satisfying. With its smooth texture, fragrant spices, and hearty vegetables, it’s a perfect go-to for a nourishing lunch or dinner. It’s a recipe I reach for again and again, especially when I need a little comfort in a bowl.