Recipes: Carrot and Turnip Soup Appetizing

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Carrot and Turnip Soup. Despite its rich, velvety texture, this recipe for vegan curried carrot and turnip soup is dairy-free. Its creaminess is achieved by puréeing the cooked vegetables. The Best Carrot Parsnip Turnip Soup Recipes on Yummly

Share all people, cooking is indeed work which is quite easy. Besides they are indeed hobbies cooking and have ability cooking that is quite, they are also good in integrating each dish so that it becomes food delicious. But there are those who cannot skillfully cook, so they must search and see recipes that are simple to follow.

Carrot and Turnip Soup In a large pot, heat the olive oil on medium high heat. Add the diced onion, garlic and leek. Add the spices and coat the onion mixture.

You can make Carrot and Turnip Soup use 9 ingredients and 7 the steps. Here guides how you make it.

The main ingredient Carrot and Turnip Soup as follows:

  1. Provide 3 of carrots (400 g).
  2. Prepare 3 of medium turnips (250-300 g).
  3. You need 1/2 of onion.
  4. You need 1 Tbsp of unsalted butter or olive oil.
  5. Provide 1/4 tsp of caraway seeds (optional).
  6. Provide 1/2 tsp of salt, more to taste (leave out using salted or instant broth).
  7. Prepare 500 ml (2 cups) of vegetable or chicken broth.
  8. Provide 1/2 cup of whole milk (optional) to finish.
  9. Provide of Fresh chopped dill or parsley to garnish.

This turnip soup recipe and this roasted turnip dish both prove that turnips belong on any fall dinner table. And in case you were wondering, take a careful look my friends, this is a turnip. Note that it is small and round, white with a tint of purple on the stem end. In a large saucepan over a medium heat warm a little oil then add the grated carrot and turnip.

Instructions Carrot and Turnip Soup

  1. Here are my vegetables to start! Cut the onion thin slices. Scrub your carrots and turnips. You can peel if you like too. Chop the carrots and turnips into bite sized pieces and keep them separate..
  2. Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft..
  3. Add the chopped carrots and 1/2 tsp salt (leave out salt if broth is salted already). Mix and saute the carrots in the butter and onion for about 5 minutes..
  4. Add enough broth to cover the vegetables. Turn on high and bring to a simmer..
  5. When it starts to simmer add the turnips and bring to a boil again. Turn to low heat, cover with lid and cook for about 15 minutes until carrots are soft..
  6. Blend the soup with a stick blender or other kind of mixer. If too thick, adjust thickness by adding a little water or broth. Taste and add more salt if needed. Optionally add a slash of milk (or more) to give it some creaminess..
  7. Sprinkle with fresh chopped dill or parsley and serve!.

Season and cook and stir for several minutes. Add the water and stock cubes and bring to the boil. Blend using a handheld liquidiser until smooth. Return to the heat and bring again to the boil. When starts boiling, reduce to low heat and allow to cook.