Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, carrot and turnip soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. This soup makes a wonderfully satisfying appetizer or main course when fleshed out with a green salad and hot bread. Carrots and turnips are a perfect pair.
Carrot and Turnip Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Carrot and Turnip Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have carrot and turnip soup using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Carrot and Turnip Soup:
- Prepare 3 carrots (400 g)
- Take 3 medium turnips (250-300 g)
- Prepare 1/2 onion
- Prepare 1 Tbsp unsalted butter or olive oil
- Prepare 1/4 tsp caraway seeds (optional)
- Make ready 1/2 tsp salt, more to taste (leave out using salted or instant broth)
- Make ready 500 ml (2 cups) vegetable or chicken broth
- Get 1/2 cup whole milk (optional) to finish
- Prepare Fresh chopped dill or parsley to garnish
Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft. With a fork, check to make sure the carrots and potatoes are well cooked (cooking time will depend greatly on how thick or thin you cut the root vegetables). When starts boiling, reduce to low heat and allow to cook. Once cooked, grind everything with a hand blender.
Steps to make Carrot and Turnip Soup:
- 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.
- Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft.
- 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.
- Add enough broth to cover the vegetables. Turn on high and bring to a simmer.
- 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.
- 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.
- Sprinkle with fresh chopped dill or parsley and serve!
When starts boiling, reduce to low heat and allow to cook. Once cooked, grind everything with a hand blender. Preparation Heat oil in heavy large pot over medium-low heat. In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant. Add the remaining ingredients, all except the coconut milk, to the soup pot and bring to a boil.
So that’s going to wrap this up with this special food carrot and turnip soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
