Curried Carrot and Turnip Soup

Name: Curried Carrot and Turnip Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Australian,British
Ingredients: 3 tablespoons olive oil; 1 large onion, finely chopped; 1 teaspoon ground coriander seeds; 1/2 teaspoon black mustard seeds; 1 teaspoon curry powder; 1 tablespoon fresh ginger, grated; 2 large carrots, peeled and roughly chopped; 2 medium turnips, peeled and roughly chopped; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 5 cups water; 2 teaspoons lemon juice, freshly squeezed; 3 tablespoons vegan sour cream (or sour cream or yogurt for non-vegans), optional

A rich, creamy vegan curried carrot and turnip soup can be optionally topped with sour cream for vegetarians.

⭐ 4.2 (54 reviews) Prep: 15 minCook: 40 minTotal: 55 minYields: 4 servings

Category Tags:

Appetizer Entree Dinner Lunch Soup

Cuisine Tags:

Australian British

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Instructions

Heat 3 tablespoons olive oil in a large soup pot over medium heat.
Cook chopped onion until translucent for 4 minutes, stirring occasionally.
Stir in coriander, mustard, and curry powder for 1 minute, then add ginger and stir for another minute.
Add carrots and turnips, season with salt and pepper, then pour in water and bring to a boil.
Reduce heat to medium-low; simmer uncovered for 25 minutes until vegetables are tender, adjusting seasoning if needed.
Cool soup slightly, then remove and set aside 1 cup of broth.
Blend remaining soup in batches until smooth.
Return blended soup to the pot, adding the reserved broth gradually if too thick.
Stir in 2 teaspoons lemon juice. Adjust seasoning and serve, topped with sour cream or yogurt if desired.

Nutritional Info (per serving)

Calories: 142 kcal

Carbohydrate: 12 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 2 g

Saturated Fat: 1 g

Sodium: 521 mg

Sugar: 5 g

Fat: 11 g

Unsaturated Fat: 0 g