This Week

Curried Carrot & Turnip Soup

I want to elevate the carrot and turnip! These are two very humble ingredients, and I wanted to create a dish that celebrates their harmony. Use your favorite spices, but I love the warming quality of sweet curry.

What you need:

  • 2 – 3 carrots, peeled and chopped
  • 1 – 2 turnips, peeled and chopped
  • 1 white onion, chopped
  • 1 stalk of spring garlic or onion
  • Dash of curry powder
  • Dash of dried or fresh ginger
  • Oil
  • Salt & Pepper
  • 4 cups of broth or water
  • The juice of one lemon, or dash of vinegar
  • Optional: yogurt for creaminess

In a large pot, heat a glug of oil over medium heat. Cook onions and garlic with a dash of curry powder and ginger until translucent, about 5 minutes. Add in the carrots and turnips, then cover with water or broth. Season with salt, pepper, and curry…a dash of paprika wouldn’t hurt either! Bring to the boil, then simmer for about 30 minutes until root vegetables are fork tender.

Remove from heat and use an immersion blender to make the soup smooth, or transfer to a food processor. Once smooth, add in lemon juice to taste (which will balance the sweetness a bit) and yogurt. If you don’t want to blend in the yogurt, serve a dollop of it on top of each bowl of soup!