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Root Vegetable Soup with Curry and Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 136 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings (5-6 as a main course)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Country-style/Western
  • Diet: Low Calorie

Description

Country harvest root vegetable soup is a comforting and nourishing creamy soup that highlights the natural sweetness and starchiness of root vegetables. Enhanced with fragrant curry powder and fresh thyme, this soup is easy to prepare with simple ingredients and offers a rich, velvety texture thanks to a touch of cream. Perfect for chilly days, it’s served with warm crusty bread and garnished with parsley for a fresh finish.

Ingredients

Scale

Fats and Aromatics

  • 2 tbsp extra virgin olive oil
  • 1 tbsp (15g) unsalted butter
  • 1 onion, chopped into large dice
  • 3 garlic cloves, chopped

Spices and Herbs

  • 1 tbsp curry powder
  • 1 tsp dried thyme leaves
  • Pinch extra curry powder (for garnish)
  • Pinch black pepper (for garnish)

Vegetables

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

Liquids and Seasonings

  • 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

Instructions

  1. Sauté Aromatics: Heat olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, add the chopped onion and garlic and cook for about 2 minutes until the onion softens and becomes translucent.
  2. Add Root Vegetables and Spices: Add the potato, sweet potato, carrots, parsnip, and celeriac to the pot along with the dried thyme and curry powder. Cook for 3 minutes, stirring regularly, until the vegetables start to soften on the outside and the spices become fragrant.
  3. Simmer the Soup: Increase the heat to high and pour in the water. Add the salt and black pepper. Stir well and bring the mixture to a simmer. Then reduce heat to medium-high and let it simmer rapidly without a lid for 15 minutes, or until all the vegetables are very tender when pierced with a knife.
  4. Add Cream and Heat through: Stir in the 1/2 cup of cream and allow the soup to simmer gently for an additional 1 minute to combine flavors and heat through.
  5. Blend Until Smooth: Remove the pot from the heat and use a stick (immersion) blender to blitz the soup until completely smooth and creamy. Adjust consistency by adding water if too thick, and season to taste with extra salt, pepper, or cream as desired.
  6. Serve and Garnish: Ladle the soup into bowls. Drizzle with extra cream, sprinkle a pinch of curry powder and black pepper, and garnish with finely chopped parsley. Serve alongside warm crusty bread for dipping and a complete meal.

Notes

  • This soup celebrates the natural creaminess of root vegetables, which are high in starch content, making it naturally thick and luxurious even before adding cream.
  • Using water instead of stock keeps the soup light while the curry powder infuses it with rich and complex flavor, preventing any flatness.
  • The recipe is flexible; you can substitute or omit some root vegetables depending on availability without sacrificing flavor or texture.
  • This soup is low calorie despite its creamy texture, making it a hearty yet healthy comfort food option.
  • Using a stick blender is ideal for achieving a smooth texture, but a countertop blender can be used in batches if needed. Let the soup cool slightly before blending for safety.

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

Find it online: https://emilyscook.com/root-vegetable-soup-with-curry-and-cream-recipe/