Curried Carrot and Turnip Soup

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 04/6/22
Curried Carrot and Turnip Soup

The Spruce / Ali Redmond

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings

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

  • 3 tablespoons olive oil

  • 1 large onion, finely chopped

  • 1 teaspoon ground coriander seeds

  • 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 kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 5 cups water

  • 2 teaspoons lemon juice, freshly squeezed

  • 3 tablespoons vegan sour cream (or sour cream or yogurt for non-vegans), optional

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 onion and cook until translucent, stirring occasionally, for about 4 minutes.

    Onions cooking in a soup pot

    The Spruce / Ali Redmond

  4. Add coriander, mustard, and curry powder. Use a wooden spoon to stir for 1 minute.

    Spices added to the onions in the soup pot

    The Spruce / Ali Redmond

  5. Add ginger and stir 1 minute.

    Grated ginger added to the onion mixture in the pot

    The Spruce / Ali Redmond

  6. Add carrots and turnips and sprinkle with salt and pepper.

    Carrots and turnips added to the onion mixture in the pot

    The Spruce / Ali Redmond

  7. Add 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 soup and adjust 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 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 pureed 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.
Nutrition Facts (per serving)
142 Calories
11g Fat
12g Carbs
2g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)