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The Spruce / Ali Redmond
Nutrition Facts (per serving) | |
---|---|
142 | Calories |
11g | Fat |
12g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 142 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 1g | 7% |
Cholesterol 0mg | 0% |
Sodium 521mg | 23% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 2g | |
Vitamin C 14mg | 70% |
Calcium 64mg | 5% |
Iron 1mg | 4% |
Potassium 319mg | 7% |
*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. |
Despite its rich, velvety texture, this recipe for vegan curried carrot and turnip soup is dairy free. Its creaminess is achieved by pureeing 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.
Ingredients
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3 tablespoons olive oil
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1 large onion, finely chopped
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1 teaspoon ground coriander seeds
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1/2 teaspoon black mustard seeds
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1 teaspoon curry powder
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1 tablespoon fresh ginger, grated
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2 large carrots, peeled and roughly chopped
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2 medium turnips, peeled and roughly chopped
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1 1/2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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5 cups water
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2 teaspoons lemon juice, freshly squeezed
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3 tablespoons vegan sour cream (or sour cream or yogurt for non-vegans), optional
Steps to Make It
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Gather the ingredients.
The Spruce / Ali Redmond
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In a large soup pot over medium, heat 3 tablespoons olive oil.
The Spruce / Ali Redmond
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Add finely chopped onion and cook until translucent, stirring occasionally, for about 4 minutes.
The Spruce / Ali Redmond
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Add coriander, mustard, and curry powder. Use a wooden spoon to stir for 1 minute.
The Spruce / Ali Redmond
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Add ginger and stir 1 minute.
The Spruce / Ali Redmond
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Add carrots and turnips and sprinkle with salt and pepper.
The Spruce / Ali Redmond
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Add water, stir well, and bring to a boil.
The Spruce / Ali Redmond
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Reduce heat to medium-low and simmer uncovered until carrots and turnips are tender, about 25 minutes. Taste soup and adjust salt and pepper if necessary.
The Spruce / Ali Redmond
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Cool soup slightly. Remove 1 cup of broth only and transfer to a separate heatproof bowl. Set aside.
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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 contents splatter everywhere.
The Spruce / Ali Redmond
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Return blended soup to the pot. Add reserved 1 cup of broth in 1/4-cup increments if the pureed soup is too thick.
The Spruce / Ali Redmond
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Stir in 2 teaspoons fresh lemon juice. Adjust salt and pepper if necessary. Serve immediately and top with sour cream or yogurt, if desired.
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.
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