Curried Carrot and Turnip Soup

This recipe comes from https://www.thespruceeats.com/. Click on the title to view the original recipe and additional information.

Ingredients

• 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

Method

• 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!