1. 1

   Step 1

   Peel and dice the 300 g potato, 350 g sweet potato, 2 carrots, 150 g parsnip, and 600 g celeriac into 1.5–2.5 cm cubes.

2. 2

   Step 2

   Finely chop the 1 onion and 3 garlic cloves.

3. 3

   Step 3

   Heat 30 ml olive oil and 15 g butter in a large pot over medium-high heat.

4. 4

   Step 4

   Add the onion and garlic to the pot and sauté for 2 minutes until softened.

   Timer 2 min
5. 5

   Step 5

   Stir in the prepared root vegetables, 1 tsp dried thyme, and 1 tbsp curry powder. Cook for 3 minutes.

   Timer 3 min
6. 6

   Step 6

   Pour in 1.5 l water, 2 tsp salt, and 0.5 tsp black pepper. Bring to a boil.

7. 7

   Step 7

   Reduce heat to medium-high and simmer uncovered for 15 minutes until vegetables are tender.

   Timer 15 min
8. 8

   Step 8

   Stir in 120 ml thickened cream and simmer for 1 minute.

   Timer 1 min
9. 9

   Step 9

   Remove from heat and use an immersion blender to puree the soup until smooth.

10. 10

    Step 10

    Adjust seasoning with salt and pepper if needed.

11. 11

    Step 11

    Serve in bowls, garnished with a drizzle of cream, a pinch of curry powder, black pepper, and chopped parsley. Serve with crusty bread.

Space/arrow keys: next or previous step