Curried Carrot and Turnip Soup
Creamy and delicious curry and ginger flavors are a perfect way to enjoy these veggies, whether you opt for this as a vegan version or with cream!
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!