Despite its rich velvety texture, there's actually no milk or cream in this delicious curried carrot and turnip soup.
The aromatic soup is infused with a hint of curry powder and coriander and mustard seeds.
Just before serving the soup I like to stir through a little sour cream or natural yogurt. This adds some contrast in color and extra creaminess.
Ingredients:
- 3 Tbsp of olive oil
- 1 large brown onion, finely chopped
- 1 tsp ground coriander seeds
- 1/2 tsp black mustard seeds
- 1 tsp of curry powder
- 1 Tbsp of grated ginger
- 2 large carrots, peeled and roughly chopped
- 2 medium turnips, peeled and roughly chopped
- 1 1/2 tsp of sea salt
- 1/4 tsp of ground black pepper
- 5 cups of water
- 2 tsp of freshly squeezed lemon juice
- 3 tablespoons of sour cream for serving
- Serves 4
Preparation:
- Heat oil in a large soup pot over medium heat. Add the chopped onions and sweat until translucent, stirring occasionally, for about 4 minutes.
- Add the ground coriander seeds, mustard seeds and curry powder to the pot. Use a wooden spoon to stir for 1 minute. Add ginger; stir 1 minute.
- Add the chopped carrots and turnips and sprinkle with salt and pepper. Add 5 cups water, stir well and bring to the boil.
- Reduce heat to medium-low; simmer uncovered until carrots and turnips are tender -- about 25 minutes. Taste the soup and add a little more salt if necessary.
- Cool soup slightly. Keep aside 1 cup of broth in a separate bowl. Set aside.
- Working in batches, ladle soup and all the vegetables into a blender and blend until smooth. Make sure you hold the blender lid down firmly when blending so it doesn't fly off.
- Return blended soup to pot. Add extra broth by 1/4 cupfuls if it's too thick. Stir in lemon juice; season with salt and pepper.
- Divide soup into serving bowls and stir through sour cream or natural yogurt. Serve immediately.