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 choppedturnips
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||3 g|