Creamy Carrot And Turnip Soup Recipe

I recently whipped up a Creamy Carrot and Turnip Soup featuring olive oil, onion, garlic, fresh carrots, and turnips. Infused with vegetable broth and heavy cream, this Carrot Chowder offers a unique blend of flavors that piqued my curiosity while adding a fresh twist. Dive into this culinary creation and enjoy.

I’ve been experimenting in my kitchen and stumbled upon a twist on a classic that really surprised me. My Creamy Carrot And Turnip Soup started with heating 2 tbsp olive oil in a pot, then tossing in 1 large, chopped onion and 3 minced garlic cloves until they started to soften.

I then added 4 roughly chopped carrots and 2 diced turnips, stirring them in the vegetable broth and letting everything cook up nice and slow. I like to finish it off with 1 cup heavy cream (or coconut milk if ya prefer) and a sprinkle of 1 tsp dried thyme, plus a bit of salt and pepper.

This dish reminded me a bit of those recipes using turnips I once tried, and it makes a great side dish for any hearty vegetable meal. It’s a little dish that really makes you think about the bold simplicity of each ingredient and how they come together.

Why I Like this Recipe

I like this Creamy Carrot and Turnip Soup recipe for a bunch of reasons. First off, I love that its super easy to make even if I’m not the best cook. I dont always have tons of time, and this recipe comes together quickly with simple ingredients that already sit in my pantry.

Also, I really enjoy how warm and comforting this soup makes me feel. After a long day, nothing beats a bowl of this creamy goodness, especially when the veggies are perfectly soft and the broth has that deep, hearty flavor.

Another reason I like it is that i can tweak it however i feel like. Whether i use heavy cream or coconut milk, it always turns out smooth and delicious. I like experimenting a bit with the seasonings too, which makes every bowl a little different but always yummy.

And lastly, i appreciate that its pretty versatile. It works as a light lunch or a starter for dinner, and i even like sharing it with my friends and family who always say its one of the best soups they ever had.

Ingredients

• Olive Oil: Rich in healthy fats and boosts smooth flavors in this soup.
• Onion: Adds natural sweetness, vitamins and depth to the overall taste.
• Garlic: Zesty, immune boosting and loaded with flavor perfect for warming soup.
• Carrots: Brings fibre, vitamins and a sweet note, making a heartier soup.
• Turnips: Offer earthy flavor and fibre while adding a slight peppery kick.
• Heavy Cream/Coconut Milk: Delivers a creamy texture and balances soup flavors splendidly.
• Thyme: Gives a hint of herbaceous aroma that intensifies the soup complexity.
• Vegetable Broth: Gives a flavorful base that unites all tastes in a light, healthy way.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and roughly chopped
• 2 medium turnips, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk if ya prefer)
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste
• Optional: 1 bay leaf

How to Make this

1. Heat the olive oil in a large pot over medium heat and toss in the chopped onions and minced garlic, stirring until its fragrant and the onions start to soften.

2. Add the roughly chopped carrots and diced turnips into the pot and cook them together with the onions for about 5 minutes.

3. Pour in the vegetable broth, add the dried thyme, and if you’re using it, drop the bay leaf in too, then season it with salt and black pepper.

4. Bring the mixture to a gentle boil then reduce the heat so it simmers, cover the pot, and let it cook for around 20 minutes or until the veggies are really tender.

5. Remove the bay leaf if you used one, so it won’t add any weird texture when blending.

6. Use an immersion blender or transfer in small batches to a regular blender to blend the soup until its smooth and creamy.

7. Return the blended soup back into the pot (if needed) and stir in the heavy cream or coconut milk, letting it warm through without boiling.

8. Taste your soup and adjust the seasoning if needed, then serve hot and enjoy this heartwarming dish.

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Immersion blender or regular blender
7. Wooden spoon
8. Stove burner
9. Ladle and serving bowls

FAQ

Creamy Carrot And Turnip Soup Recipe Substitutions and Variations

• Instead of 2 tbsp olive oil, you can use coconut oil or avocado oil for a different flavor.
• If you’re out of a large onion, a couple of shallots or even a small red onion will do the trick.
• Don’t have fresh garlic? Try using about 1 tsp of garlic powder instead of 3 cloves minced.
• If heavy cream ain’t your thing, you can switch it out with full fat coconut milk or even Greek yogurt for a tangy twist.
• For the vegetable broth, you can substitute with chicken broth or even water with extra seasoning if you’re in a pinch.

Pro Tips

1. Try not to let the garlic burn when its cooking with the onions cause burnt garlic can make the soup taste bitter and ruin the overall flavor.
2. If you want a sweeter depth, you could add a pinch of sugar with the onions as they soften so they get a nice caramelized taste, its a small trick that makes a big difference.
3. Warm up your heavy cream or coconut milk before stirring it into the soup to help avoid any chance of curdling, this keeps everything super smooth.
4. When blending, let the soup cool a bit first so you dont accidentally splatter hot liquid everywhere and risk burns or messy kitchen counters.