Country Harvest Root Vegetable Soup
by Tavolino
A creamy, nourishing soup featuring a blend of root vegetables like sweet potato, carrots, and celeriac. It uses curry powder for depth of flavor instead of stock, making it a simple yet flavorful meal.
Ingredients
- Extra virgin olive oil 30 ml
- Unsalted butter 15 g
- Onion 1
- Garlic cloves 3
- Curry powder 1 tbsp
- Dried thyme leaves 1 tsp
- Water 1.5 l
- Cooking salt 2 tsp
- Black pepper 0.5 tsp
- Thickened cream 120 ml
- Potato 300 g
- Sweet potato 350 g
- Carrots 2
- Parsnip 150 g
- Celeriac 600 g
- Crusty bread 1 loaf
- Parsley 1 bunch
- Extra curry powder 1 pinch
- Extra black pepper 1 pinch
Preparation
- 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
Finely chop the 1 onion and 3 garlic cloves.
- 3
Heat 30 ml olive oil and 15 g butter in a large pot over medium-high heat.
- 4
Add the onion and garlic to the pot and sauté for 2 minutes until softened.
- 5
Stir in the prepared root vegetables, 1 tsp dried thyme, and 1 tbsp curry powder. Cook for 3 minutes.
- 6
Pour in 1.5 l water, 2 tsp salt, and 0.5 tsp black pepper. Bring to a boil.
- 7
Reduce heat to medium-high and simmer uncovered for 15 minutes until vegetables are tender.
- 8
Stir in 120 ml thickened cream and simmer for 1 minute.
- 9
Remove from heat and use an immersion blender to puree the soup until smooth.
- 10
Adjust seasoning with salt and pepper if needed.
- 11
Serve in bowls, garnished with a drizzle of cream, a pinch of curry powder, black pepper, and chopped parsley. Serve with crusty bread.