Curried Carrot and Turnip Soup
There is something about a rich and creamy soup that just gives you a hug inside, and this soup does not disappoint, bringing punches of curry and ginger flavors, and options for dairy or vegan!
Chef’s Secret. Like many cooking habits, some are for show and others have a purpose behind them. Through years of standing elbow to elbow with chefs in various restaurants, I’ve picked up a few techniques that I did not consciously realize until much later. Today’s lesson-cooking spices. In an easy analogy, when making a basic roux, typically one will heat butter and add flour, creating a thick paste, and slowly add in milk, giving a creamy consistency as a base to many dishes. For this particular soup, treat the spices as you would the flour, by adding while there is some oil in the pan, stirring until the spices get a bit ‘tacky’ and start to hold together, then slowly pouring in the stock, creating beautiful color before it even starts to simmer. This technique opens up the spices by giving a little sauté directly on them, without diluting immediately into water, giving a bit more flavor!
Do I dair (y)? Cream based soups, rightfully named, are often made with heavy cream, which creates the consistency we all love. But as we have found with experimenting with many kitchen gadgets, there are numerous ways to make ‘cream’ soups that are similar, if not better! I am not a vegan, but formerly followed this lifestyle and still have many friends that I cook for that are, so try to be aware of those adaptations as I can. I originally made this soup vegan, then added cream, to try both ways. The vegan version was a much more appealing color, as the carrots popped, and the ginger was more prevalent. I liked how this felt more fresh, but also did have more raw flavor of the veggies. When adding the cream, everything diluted a bit, which might work better for a crowd, and gave a more rich base. This could also be accomplished with coconut milk to stay away from dairy. Weighing both sides, I think I prefer this with a small splash of cream, as a complement to a nice, crusty bread and garden salad, but both ways are a fantastic favorite for all seasons!
Looking for other ways to use turnips? Check out these other great recipes:
Seared Steak Smothered in Rosemary Balsamic Mushrooms over Smashed Turnips
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Enjoy!
Curried Carrot and Turnip Soup
Equipment
- Stock Pot
- Kitchen knife
- Vegetable Peeler
- Immersion blender
Ingredients
- 1 small Onion
- 2 cloves Garlic
- 4 medium Carrots
- 2 large Turnip
- 2 tbsp Olive Oil
- 1 tsp Curry Powder
- 1/2 tsp Coriander
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1 1/2 cup Stock
- 1/2 cup Heavy Whipping Cream (optional)
- Salt and Pepper
Instructions
- In a warmed stock pot, heat oil and add chopped onion. Sauté until it starts to become translucent. Peel carrots and turnips and chop, adding to the stock pot. Stir frequently until vegetables are covered and starting to soften.
- Add curry, onion powder, garlic powder, coriander, salt, pepper and minced garlic cloves and stir well.
- As garlic becomes fragrant, pour in stock and place lid, simmering for about 15 minutes until vegetables are soft. Cover with a little water if needed to cover the vegetables.
- Turn heat off and carefully using immersion blender, blend to a smooth puree. Adjust seasoning to taste. (I tend to err a bit on the heavy pour of curry, personally)
- If a creamier consistency is desired, add heavy whipping cream, stirring well, or using immersion blender to puree further. Serve warm with a dab of sour cream or yogurt and fresh cracked pepper. Enjoy!
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