Creamy Root Vegetable Soup

• Aromatic Base:
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
• The Root Vegetable Medley:
  • 2 medium carrots, peeled and chopped
  • 1 large sweet potato, peeled and cubed (about 1.5 cups)
  • 1 medium russet potato, peeled and cubed (about 1 cup)
  • 1/2 medium celeriac (celery root), peeled and cubed (about 1 cup)
  • 1 medium parsnip, peeled and chopped
• The Flavour Boosters:
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon mild curry powder (or more, to taste)
  • 4 cups vegetable broth (or water)
  • 1/2 cup heavy cream (or coconut cream for a vegan option)
  • Salt and freshly ground black pepper to taste
• Garnish (optional):
  • Fresh parsley, chopped
  • A drizzle of extra virgin olive oil
  • A pinch of curry powder

Step-by-Step Instructions for a Bowl of Sunshine

Follow these detailed instructions for a fool-proof creamy root vegetable soup that will impress even the most discerning palate.

1. Prep the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent browning. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Roast the Veggies (Optional, but Recommended): For an even deeper, more complex flavour, pre-roast the root vegetables. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelised. This step intensifies the natural sweetness of the vegetables.
3. Sauté the Spices: Add the thyme and curry powder to the pot with the onions and garlic. Cook for about 30 seconds, stirring constantly, until the spices become fragrant. This process, known as “blooming” the spices, releases their essential oils and enhances their flavour.
4. Add the Root Vegetables: If you haven’t roasted the vegetables, add them directly to the pot. If you *have* roasted them, hold them aside for now.
5. Simmer to Perfection: Pour in the vegetable broth (or water) and bring to a simmer. If using unroasted vegetables, cover the pot and simmer for 20-25 minutes, or until the vegetables are very tender and easily pierced with a fork. If using pre-roasted vegetables, simmer for just 10 minutes to let the flavors meld.
6. Cream It Up: Remove the pot from the heat and stir in the heavy cream (or coconut cream). If you’re looking for a lighter option, you can substitute with milk or a plant-based milk alternative, but the soup will be less creamy.
7. Blend to Velvety Smoothness: Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, you can transfer the soup in batches to a regular blender. When blending hot liquids, always remove the center insert from the lid and cover the hole with a folded kitchen towel to allow steam to escape and prevent explosions.
8. Season to Taste: Season the soup with salt and freshly ground black pepper to taste. Remember that salt enhances the sweetness of the vegetables, so don’t be afraid to add a generous pinch.
9. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, and a pinch of curry powder (if desired). Serve hot and enjoy!

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 5-6 as a main course

Cooking Tips and Prep Shortcuts

* Vegetable Prep Shortcut: Save time by buying pre-cut vegetables at the grocery store. Many stores offer peeled and chopped root vegetables, which can significantly reduce your prep time.
* Spice it Up: For a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
* Herb Infusion: Add a few sprigs of fresh rosemary or sage to the soup while it simmers for an extra layer of flavour. Remove the herbs before blending.
* Make-Ahead Magic: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavours will actually intensify overnight. Reheat gently on the stovetop or in the microwave.
* Freezing Instructions: Allow soup to cool completely. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and heat through.
* Richness without Cream: For those avoiding dairy, roasting the root vegetables intensifies their sweetness. This provides a rich flavor that rivals soups containing cream.