Curried Carrot And Turnip Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until softened.
• STEP 2.Add carrots, turnips, and curry powder to the pot. Stir well to coat the vegetables with the curry powder.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the carrots and turnips are tender.
• STEP 4.Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 5.Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.
• STEP 6.Cooking Tips: For a creamier texture, you can add a splash of coconut milk or heavy cream to the soup before blending. If you prefer a spicier flavor, you can increase the amount of curry powder or add a pinch of cayenne pepper. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• STEP 7.Storage and Serving: This curried carrot and turnip soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Serve hot, garnished with fresh cilantro or parsley.

Cooking Tips

• For a creamier texture, you can add a splash of coconut milk or heavy cream to the soup before blending.
• If you prefer a spicier flavor, you can increase the amount of curry powder or add a pinch of cayenne pepper.

Storage and Serving

• This curried carrot and turnip soup can be stored in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve hot, garnished with fresh cilantro or parsley.