Carrot and Turnip Soup Recipe- Lebanese Special
Carrot and Turnip Soup is a soothing and wholesome dish that combines the sweet and earthy notes of carrots and turnips. Infused with fragrant spices and a hint of creaminess, this savory soup is ideal for a cozy meal. Its velvety texture and robust flavor make it a delightful way to savor hearty root vegetables in a comforting bowl.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Carrot and Turnip Soup Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 2 large turnips, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
- 1/2 cup coconut milk or heavy cream (optional for creaminess)
- Fresh parsley or chives for garnish (optional)
Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Cook Carrots and Turnips:
Add the chopped carrots and turnips to the pot, cooking for about 5 minutes, stirring occasionally.
Add Broth and Spices:
Pour in the vegetable or chicken broth.
Stir in the ground cumin, ground coriander, and nutmeg if using.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots and turnips are tender.
Blend Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches of the soup to a blender and blend until smooth.
Finish Soup:
Return the soup to the pot (if using a blender).
Stir in the coconut milk or heavy cream if desired, and heat through.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or chives if desired.
Recipe Notes:
Carrots and Turnips: Both vegetables add a naturally sweet and earthy flavor to the soup. For a richer taste, roast them before adding to the pot.
Spices: Ground cumin and coriander complement the root vegetables beautifully, but you can adjust or add other spices according to your preference.
Creaminess: Adding coconut milk or heavy cream enhances the soup’s richness but can be omitted for a lighter version.
Texture: The soup is naturally smooth, but you can leave it slightly chunky if you prefer some texture.
Storage: The soup can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently before serving.
