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Root Vegetable Soup

Creamy Root Vegetable Soup

Warm, velvety, and packed with the natural sweetness of potatoes, carrots, parsnips, and celeriac, this creamy root vegetable soup is the ultimate comfort food. Balanced with gentle curry spice and thyme, it’s a hearty yet elegant dish perfect for weeknight dinners, holiday gatherings, or cozy weekends. Serve with crusty bread and your favorite toppings for a truly satisfying bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Flavor Base
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, softened to room temperature
  • 1 large onion, roughly diced
  • 3 cloves garlic, finely chopped
  • 1 tbsp curry powder any blend you love
  • 1 tsp dried thyme leaves
Liquids & Seasoning
  • 6 cups water
  • 2 tsp kosher salt halve if using table salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup thickened or heavy cream
Root Vegetables
  • 1 large potato, peeled and cubed ~300 g / 10 oz
  • 1 medium sweet potato, peeled and cubed ~350 g / 12 oz
  • 2 medium carrots, peeled and sliced
  • 1 small/medium parsnip, peeled and chopped ~150 g / 5 oz
  • 1 small celeriac, peeled and chopped ~600 g / 1.2 lb

Method
 

  1. Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Once butter melts and foams, add onions and garlic. Sauté for about 2 minutes until onions are soft and slightly golden.
  2. Stir in curry powder and thyme, toasting for 30 seconds to release aromas. Add all prepared root vegetables and cook for 3 minutes, stirring often.
  3. Pour in water, add salt and pepper, and stir. Increase heat to bring to a boil, then reduce to a lively simmer. Cook uncovered for 15 minutes, or until vegetables are soft.
  4. Stir in cream and simmer for another minute.
  5. Remove from heat and puree with a stick blender until completely smooth, or blend in batches in a countertop blender (careful with hot liquids).
  6. Taste and adjust seasoning. Ladle into bowls, drizzle with cream, sprinkle curry powder, and garnish with parsley. Serve with crusty bread.

Notes

Swap the cream for coconut or oat cream to make it dairy-free. For extra nutrition, add spinach or kale in the last 2 minutes of simmering. If serving to kids or spice-sensitive guests, reduce curry powder by half. For a chunkier soup, blend only half of it. This soup tastes even better the next day.