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Country Harvest Root Vegetable Soup

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A velvety, comforting soup made with an earthy medley of root vegetables, gently spiced with curry powder and enriched with a splash of cream. It’s warm, nourishing, and perfect for cozy evenings—no stock needed, just pure vegetable goodness.

  • Total Time: 50 minutes
  • Yield: 5–6 servings

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

Instructions

  1. Sauté Base: Heat olive oil and butter in a large heavy pot over medium-high heat. Sauté onion and garlic for about 2 minutes until softened.
  2. Add Vegetables & Spices: Add all chopped root vegetables, curry powder, and thyme. Cook for 3 minutes, stirring regularly until slightly softened.
  3. Simmer: Add water, salt, and pepper. Turn heat to high, bring to a simmer, then reduce to medium-high. Simmer uncovered for 15 minutes until vegetables are soft.
  4. Cream & Blend: Stir in cream and simmer for 1 more minute. Remove from heat and blend with a stick blender until smooth. Adjust consistency with more water and season to taste.
  5. Serve: Ladle into bowls. Garnish with a swirl of cream, a sprinkle of curry powder and pepper, and parsley if desired. Serve with warm crusty bread.

Notes

  • No stock needed—the vegetables create their own rich flavor.
  • Use any mix of root vegetables based on what’s on hand.
  • Add more cream for extra richness or keep it lighter by using less.
  • Freezes well for up to 2 months.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Blended
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 225
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 25mg

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