Carrot and Turnip Soup
Carrots, turnips, leeks, and apples combine for a wonderful flavor in this creamy vegan soup. It's the perfect way to use winter vegetables!
Servings 4 2-cup servings
Calories 367kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large leek white and light green parts sliced, about 2 cups
- 4 large carrots peeled and sliced, about 2 cups
- 2 medium turnips peeled and cubed, about 3 cups
- 2 small apples cubed, about 3 cups; preferably 1 green and 1 red
- 3 cloves garlic minced
- ¾ teaspoon salt less is using regular (not low sodium) broth
- ¾ teaspoon cinnamon
- ¾ teaspoon ground cumin
- ½ teaspoon ground ginger
- 2 cups low sodium vegetable broth
- 13.5 ounces unsweetened coconut milk canned, full-fat
- Toppings of choice herbs, apples, croutons, granola, chickpeas
Instructions
- Warm olive oil in a soup pot over medium heat. Add the leeks and cook for 3 to 5 minutes until tender.
- Add the carrots, turnips, and apples to the pot. Cook for 5 more minutes, stirring occasionally, until they start to soften.
- Stir the garlic, salt, cinnamon, cumin, and ginger into the pot. Cook for 1 minute until fragrant.
- Pour the vegetable broth and coconut milk into the pot. Increase heat to bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 15 to 20 minutes until the turnips are easily mashed with a fork.
- Remove from heat. Use an immersion (handheld) blender to blend the soup right in the pot until smooth. See notes for using an upright blender.
- Ladle the soup into bowls, add toppings of choice (optional), and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Turnips: You can use purple top or Hakurei/Japanese turnips for this recipe. Japanese turnips tend to be milder and smaller, so be sure to pick up a couple extra to have enough for 3 cups cubed.
- Upright blender instructions: Transfer the soup in batches to an upright blender. Leave the lid of the blender slightly cracked or remove the plastic cap from the center of the lid and cover loosely with a dish towel. This allows steam to escape. Carefully blend until smooth, pour into a bowl, and repeat until all of the soup is blended.
- Storage and reheating: Keep in an airtight container in the fridge for up to 5 to 7 days. Reheat on the stovetop or in the microwave. To freeze, let the soup cool completely then transfer to freezer-safe containers. Leave an inch of headspace, seal tightly, label, and store for up to 6 months. Thaw in the fridge before reheating or reheat straight from frozen. Be sure to stir frequently to prevent scorching.
Nutrition
Serving: 2cups | Calories: 367kcal | Carbohydrates: 31g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 538mg | Potassium: 680mg | Fiber: 6g | Sugar: 16g | Vitamin A: 10617IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 5mg