Curried Carrot and Turnip Soup

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  • 3 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 1 teaspoon coriander seeds (ground)
  • 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 sea salt
  • 1/4 teaspoon pepper
  • 5 cups water
  • 2 teaspoons lemon juice (freshly squeezed)
  • Optional: 3 tablespoons sour cream (dairy or non-dairy), or yogurt


  • 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 ground coriander seeds, black mustard seeds, and curry powder to the pot. Use a wooden spoon to stir for 1 minute.
  • Add grated fresh ginger and stir 1 minute.
  • Add carrots and turnips, and sprinkle with salt and pepper.
  • 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.
  • 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 lemon juice. Adjust salt and pepper if necessary.
  • Serve immediately and top with sour cream or yogurt, if desired.
  • Enjoy!