Introduction
Cooking with a variety of ingredients can transform a simple dish into a flavorful masterpiece. This recipe highlights the use of root vegetables infused with the warmth of curry powder, complemented by the creaminess of thickened cream. It’s perfect for a comforting meal, especially on chilly days. Let’s dive into the detailed ingredient list and instructions.
Detailed Ingredients with measures
– 2 tbsp extra virgin olive oil
– 1 tbsp (15g) unsalted butter
– 1 onion, chopped into large dice
– 3 garlic cloves, chopped
– 1 tbsp curry powder (I prefer Clive, but any variety works)
– 1 tsp dried thyme leaves
– 1 1/2 litre (6 cups) water
– 2 tsp cooking salt/kosher salt (halve for table salt)
– 1/2 tsp black pepper
– 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
ROOT 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)
SERVING/GARNISH (OPTIONAL):
– Warm crusty bread
– Parsley, finely chopped
– Pinch extra curry powder
– Pinch black pepper
Prep Time
Preparation time for this hearty dish takes approximately 15 minutes, which includes chopping the vegetables and gathering ingredients.
Cook Time, Total Time, Yield
The cooking time is about 20 minutes, culminating in a total time of 35 minutes from start to finish. This recipe yields approximately 4 servings, making it ideal for a family meal or leftovers for the next day.
Enjoy this delicious root vegetable curry with a side of warm crusty bread for a complete and satisfying meal.
Detailed Directions and Instructions
Sauté
Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
Add Root Vegetables
Add root vegetables, thyme, and curry powder. Cook for three minutes, stirring regularly, until the outside of the vegetables starts to soften.
Simmer for 15 Minutes
Turn the stove up to high. Add water, salt, and pepper. Stir, then once it comes to a simmer, lower heat to medium-high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with a knife).
Stir in Cream
Remove from heat and stir in the cream. Simmer for 1 minute.
Blitz
Use a stick blender to blitz until smooth. If using a regular blender, refer to Note 5. Adjust to taste by adding water to thin, salt and pepper if needed, or extra cream for more indulgent flavor.
Serve
Serve the soup in bowls. Drizzle with extra cream, add a pinch of curry powder, parsley, and pepper. Serve with warm crusty bread!
Notes
Note 1
Use your preferred curry powder. Clive’s is a favored brand.
Note 2
Dried thyme provides a subtle flavor. Fresh thyme can also be used if available.
Note 3
Thickened cream adds richness. Heavy cream or regular cream can be substituted.
Note 4
Root vegetables can be adjusted based on availability; other options like turnips or butternut squash can be used.
Note 5
If using a traditional blender, allow the soup to cool slightly before blending in batches for safety.
Cook techniques
Sautéing
Sautéing is a cooking method that involves cooking food quickly in a small amount of fat over relatively high heat. Start by heating olive oil and butter together in a heavy-based pot. Add chopped onion and garlic, and cook until the onion softens, ensuring not to burn the garlic for a pleasant flavor.
Simmering
Simmering requires bringing your ingredients to a boil and then reducing the heat to maintain a gentle bubbling. After adding water, salt, and pepper to the sautéed vegetables, allow the mixture to simmer rapidly for about 15 minutes. This softens the vegetables and allows their flavors to meld without losing their texture.
Blitzing
Blitzing refers to pureeing cooked ingredients until smooth, often using an immersion blender or a countertop blender. After simmering, remove the pot from heat and blend the mixture until creamy. Adjust the texture and seasoning to your preference by adding water or extra cream as desired.
FAQ
What type of pot is best for sautéing?
A heavy-based pot such as cast iron or stainless steel is ideal for sautéing, as it ensures even heat distribution and prevents food from sticking.
Can I use other root vegetables in this recipe?
Yes, you can substitute or add other root vegetables like turnips or beets based on your preference or availability.
What can I use if I don’t have a stick blender?
If a stick blender is unavailable, you can transfer the cooked mixture carefully to a countertop blender in batches to achieve a smooth texture.
Is there a way to make this dish vegan?
To make it vegan, substitute the butter with a plant-based alternative and replace the cream with coconut cream or a non-dairy cream.
What type of curry powder should I use?
Any curry powder will do, but choosing a blend that you enjoy, like Clive’s curry powder, will enhance the flavor of the dish.
Conclusion
This delicious root vegetable curry soup showcases the wonderful flavors of a variety of vegetables, enhanced by the warmth of curry and the richness of cream. The combination of ingredients creates a comforting dish perfect for any time of the year, especially when served with crusty bread.
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