Carrot and Turnip Soup Recipe- Lebanese Special
The Carrot and Turnip Soup is a soothing Lebanese soup that celebrates the sweet earthiness of root vegetables in every bowl. Carrots and turnips are simmered with fragrant cumin, coriander, garlic, and onions, then blended into a creamy texture and finished with coconut milk or a touch of cream. Whether you’re craving a light main course or a comforting starter on a chilly evening, this soup brings warmth, rich flavor, and nourishing simplicity to your table.
- 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:
Roasting Option for Deeper Flavor: Roast the carrots and turnips before adding them to the pot. The caramelization enhances sweetness and adds complexity.
Spice Adjustments: Ground cumin and coriander are mild and earthy; add more or include paprika or turmeric if you’d like a bolder flavor.
Creaminess Variations: Use coconut milk for a dairy-free version, or heavy cream for richer texture. Omit either for a lighter soup.
Texture Preference: Use an immersion blender for ultra-smooth consistency, or leave some small pieces if you prefer a little chunkiness.
Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well—thaw and reheat gently to preserve flavor and texture.
