Curried Carrot and Turnip Soup

Curried Carrot and Turnip Soup

The Spruce / Ali Redmond

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
154 Calories
12g Fat
11g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 154
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 12%
Cholesterol 5mg 2%
Sodium 932mg 41%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Protein 2g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Despite its rich, velvety texture, this recipe for vegan curried carrot and turnip soup is dairy-free. Its creaminess is achieved by puréeing the cooked vegetables. This soup makes a wonderfully satisfying appetizer or main course when fleshed out with a green salad and hot bread. 

Curry powder, fresh ginger, coriander, and mustard seeds infuse this aromatic soup with deep flavor. If there's a vegetarian in the crowd who eats dairy, just before serving, try drizzling a little sour cream or plain yogurt over each bowl of soup in concentric circles or another pattern to add color contrast.


  • 3 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 1 teaspoon coriander seeds (ground)
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon curry powder
  • 1 tablespoon fresh ginger (grated)
  • 2 large carrots (peeled and roughly chopped)
  • 2 medium turnips (peeled and roughly chopped)
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 5 cups water
  • 2 teaspoons lemon juice (freshly squeezed)
  • Optional: 3 tablespoons vegan sour cream (or sour cream or yogurt for non-vegans)

Steps to Make It

  1. Gather the ingredients.

    Curried Carrot and Turnip Soup ingredients

    The Spruce / Ali Redmond

  2. In a large soup pot over medium, heat 3 tablespoons olive oil.

    oil in a soup pot

    The Spruce / Ali Redmond

  3. Add finely chopped onions and sweat until translucent, stirring occasionally, for about 4 minutes.

    onions cooking in a soup pot

    The Spruce / Ali Redmond

  4. Add 1 teaspoon ground coriander seeds, 1/2 teaspoon black mustard seeds, and 1 teaspoon curry powder to the pot. Use a wooden spoon to stir for 1 minute.

    spices added to the onions in the soup pot

    The Spruce / Ali Redmond

  5. Add 1 tablespoon grated fresh ginger and stir 1 minute.

    grated ginger added to the onion mixture in the pot

    The Spruce / Ali Redmond

  6. Add 2 large peeled and roughly chopped carrots and 2 medium peeled and roughly chopped turnips, and sprinkle with 1 1/2 teaspoons sea salt and 1/4 teaspoon pepper or to taste.

    carrots and turnips added to the onion mixture in the pot

    The Spruce / Ali Redmond

  7. Add 5 cups water, stir well and bring to a boil.

    water added to the vegetable mixture in the pot

    The Spruce / Ali Redmond

  8. Reduce heat to medium-low and simmer uncovered until carrots and turnips are tender, about 25 minutes. Taste the soup and adjust the salt and pepper if necessary.

    vegetable soup cooking in the pot

    The Spruce / Ali Redmond

  9. Cool soup slightly. Remove 1 cup of broth only and transfer to a separate heatproof bowl. Set aside.

  10. Working in batches, ladle remaining liquid and all the vegetables into a blender and blend until smooth. Using a potholder, make sure you hold the blender lid down firmly when blending so it doesn't fly off and the contents splatter everywhere.

    soup in the blender

    The Spruce / Ali Redmond

  11. Return blended soup to the pot. Add reserved 1 cup of broth in 1/4-cup increments if the puréed soup is too thick.

    blended soup in the pot

    The Spruce / Ali Redmond

  12. Stir in 2 teaspoons fresh lemon juice. Adjust salt and pepper if necessary. Serve immediately and top with sour cream or yogurt, if desired.

    Curried Carrot and Turnip Soup in a pot

    The Spruce / Ali Redmond

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

How to Store and Freeze

  • This soup will keep well in the refrigerator in an airtight container for up to three days.
  • Freeze the soup by putting it in a freezer-safe airtight container or in plastic freezer bags. Make individual portions for a quick grab meal. The Curried Carrot and Turnip Soup will last in the freezer for up to three months.