Carrot and Turnip Soup
Carrot and Turnip Soup

Hey everyone, hope you are 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 will make it a bit tasty. This is gonna smell and look delicious.

Carrot and Turnip Soup is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Carrot and Turnip Soup is something that I have loved my whole life.

Free UK Delivery on Eligible Orders But Did You Check eBay? Check Out Carrot Soup On eBay. In a large saucepan over a medium heat warm a little oil then add the grated carrot and turnip.

To begin with this recipe, we must prepare a few ingredients. You can have carrot and turnip soup using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrot and Turnip Soup:
  1. Take 3 carrots (400 g)
  2. Get 3 medium turnips (250-300 g)
  3. Get 1/2 onion
  4. Make ready 1 Tbsp unsalted butter or olive oil
  5. Take 1/4 tsp caraway seeds (optional)
  6. Take 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. Take 1/2 cup whole milk (optional) to finish
  9. Make ready Fresh chopped dill or parsley to garnish

On the other hand, turnips are buttery and warm. With a fork, check to make sure the carrots and potatoes are well cooked (cooking time will depend greatly on how thick or thin you cut the root vegetables). When starts boiling, reduce to low heat and allow to cook. Once cooked, grind everything with a hand blender.

Steps 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!

In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant. Add the remaining ingredients, all except the coconut milk, to the soup pot and bring to a boil. Curried Carrot Potato Soup, Creamy Ham And Potato Soup, Homemade Vegetable Broth Evan Sung for The New York Times Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips,. Place carrots and turnips in a large saucepan and cover with water. Add the butter, salt and pepper.

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