Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, carrot and turnip soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Carrot and Turnip Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Carrot and Turnip Soup is something that I have loved my whole life. They are nice and they look fantastic.

There is no dairy in this rich, creamy vegan curried carrot and turnip soup recipe. For vegetarians, sour cream can be drizzled on top. Despite its rich, velvety texture, this recipe for vegan curried carrot and turnip soup is dairy-free.

To begin with this recipe, we must prepare a few components. You can cook 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:

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

A nice combination of the British root vegetables. This warming soup can be served with some crusty bread for a complete light meal. Ingredients Pork corn carrot mexican turnip dried mushroom red dates. Peel and coarsley chop the onion, turnips, carrots, garlic and ginger.

Instructions to make 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!

Don't worry about finesse - you are going to blend it all anyhow. Note that this soup is quite thick - if you prefer a thinner soup you can add some more broth. ladle into a bowl, top with sesame seeds and cilantro, and enjoy!!! Add the peas and veg stock, and stir well. Stir occasionally, and add water if necessary. Parsnips are sweeter, more like carrots, I don't think they would go as well. ~ Elise.

So that’s going to wrap it up with this special food carrot and turnip soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!