|Nutritional Guidelines (per serving)|
|Servings: 4 bowls (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||11%|
|*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 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 finely chopped onion
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon black mustard seeds
- 1 teaspoon curry powder
- 1 tablespoon grated fresh ginger
- 2 large peeled and roughly chopped carrots
- 2 medium peeled and roughly chopped turnips
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon pepper
- 5 cups water
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons sour cream or plain yogurt for non-vegans (optional)
In a large soup pot over medium, heat 3 tablespoons olive oil. Add finely chopped onions and sweat until translucent, stirring occasionally, for about 4 minutes.
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. Add 1 tablespoon grated fresh ginger and stir 1 minute.
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. Add 5 cups water, stir well and bring to a boil.
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.
Cool soup slightly. Remove 1 cup of broth only and transfer to a separate heatproof bowl. Set aside.
Working in batches, ladle remaining liquid and all the vegetables into a blender and blend until smooth. Using a pot holder, make sure you hold the blender lid down firmly when blending so it doesn't fly off and the contents splatter everywhere.
Return blended soup to the pot. Add reserved 1 cup of broth in 1/4-cup increments if the puréed soup is too thick. Stir in 2 teaspoons fresh lemon juice. Adjust salt and pepper if necessary.
Divide soup into 4 serving bowls and drizzle on a little optional sour cream or plain yogurt if using. Serve immediately.