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Carrot and Turnip Soup with Coconut Milk and Spices Recipe

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This comforting Carrot and Turnip Soup combines the natural sweetness of carrots and apples with the warm spices of cinnamon and ginger, enriched by creamy coconut milk for a velvety texture. Perfect as a nourishing lunch or light dinner, this soup is easy to prepare and serves eight, making it ideal for sharing.

Ingredients

Vegetables & Fruits

  • 2 lbs carrots, peeled and diced
  • 1 medium turnip, peeled and diced
  • 2 red apples, peeled and diced
  • 1/3 cup chopped green onion (or substitute 1/2 large white onion)

Liquids & Oils

  • 1 can full fat coconut milk (about 13.5 oz)
  • 2 cups vegetable broth (or chicken broth)
  • 3 tbsp coconut oil (or olive oil)

Spices & Flavorings

  • 1 tbsp vanilla bean paste
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp sea salt

Instructions

  1. Heat the pot: Place a large soup pot on the stove over medium-high heat to warm it up for cooking the ingredients.
  2. Add ingredients and bring to boil: Add the diced carrots, turnip, apples, chopped green onion, coconut milk, vegetable broth, coconut oil, vanilla bean paste, cinnamon, ginger, and sea salt to the pot. Stir well and bring the mixture to a rolling boil.
  3. Simmer the soup: Reduce the heat to low-medium, cover the pot with a lid, and let the soup simmer gently for 35 to 40 minutes, or until the carrots and turnips are tender when pierced with a fork.
  4. Blend the soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy, ensuring there are no chunks left.
  5. Serve: Ladle the hot soup into bowls and enjoy immediately for a delicious and hearty meal.

Notes

  • You can substitute the vegetable broth with chicken broth for a richer flavor.
  • If you don’t have an immersion blender, transfer the soup in batches to a regular blender to puree.
  • Adjust the spices according to your taste, adding more cinnamon or ginger if desired.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a thinner consistency, add more broth or water before blending.

Find it online: https://yumntasty.com/carrot-and-turnip-soup-with-coconut-milk-and-spices-recipe/