Description

This Country Harvest Root Vegetable Soup is a comforting and naturally creamy soup packed with the earthy flavors of potato, sweet potato, carrot, parsnip, and celeriac. Infused with warm curry powder and thyme, it offers a lovely depth of flavor without needing broth, relying on water and a touch of thickened cream for richness. Perfect for chilly days, this soup is simple to prepare, wholesome, and served best with crusty bread and a garnish of cream, parsley, and a sprinkle of curry powder.

Ingredients

Scale

Base

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 large onion, chopped into large dice
3 garlic cloves, chopped
1 tbsp curry powder
1 tsp dried thyme leaves

Vegetables

1 large potato (~300g/10oz), peeled and cut into 2.5cm/1″ cubes
1 medium sweet potato (350g/12oz), peeled and cut into 2.5cm/1″ cubes
2 medium carrots, peeled and cut into 1.5cm/0.5″ pieces
1 small/medium parsnip (150g/5oz), peeled and cut into 1.5cm/0.5″ pieces
1 small celeriac (600g/1.2 lb), peeled and cut into 1.5cm/0.5″ pieces (~2 heaped cups)

Liquids and Seasoning

1 1/2 litre (6 cups) water
2 tsp cooking salt/kosher salt (halve if using table salt)
1/2 tsp black pepper
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

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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 fragrant.
Add Vegetables and Spices: Add the prepared root vegetables (potato, sweet potato, carrot, parsnip, celeriac), dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, allowing the vegetables to start softening and the spices to bloom.
Simmer Soup: Increase the heat to high, then add the water, salt, and black pepper. Stir to combine, bring the mixture to a rapid simmer, then reduce heat to medium-high and simmer uncovered for 15 minutes or until all vegetables are tender when pierced with a knife.
Add Cream and Heat Through: Stir in the thickened cream and continue to simmer gently for 1 more minute to incorporate the cream fully into the soup.
Blend Until Smooth: Remove the pot from heat, then use a stick blender to puree the soup until completely smooth. Adjust seasoning by adding more salt, pepper, or water to thin if necessary. For extra richness, stir in additional cream to your taste.
Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle a pinch of curry powder, freshly ground black pepper, and chopped parsley on top. Serve immediately with warm crusty bread on the side.

Notes

This recipe is lovingly named ‘Country Harvest’ to evoke warmth and rustic charm, though it uses store-bought root vegetables and everyday pantry ingredients.
Root vegetables naturally thicken the soup due to their starch content, making the addition of cream a luxurious enhancement rather than a necessity.
The soup is made using water instead of broth; curry powder adds a rich, spicy depth to compensate, making the flavor robust and satisfying.
Adjust salt quantities based on the type of salt you use: if using table salt instead of kosher salt, reduce by half.
Use a stick blender for convenience and control when puréeing the soup; alternatively, a countertop blender or food processor can be used in batches.
This soup is low calorie despite its creamy texture, offering a nourishing and healthy meal option.

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