Make a delicious and creamy turnip and carrot soup with simple vegetables and olive oil. An easy, healthy and comforting soup, with simple ingredients, perfect for lunch or dinner.
Looking for a healthy homemade soup that's simple, comforting, and full of flavor? This creamy Turnip and Carrot Soup is a delicious recipe made with fresh turnips, carrots, onions, leek, pumpkin, potato, olive oil, and pasta. The vegetables are blended until a smooth and naturally creamy soup, without the need for cream.
This traditional turnip and carrot soup is a budget-friendly and easy-to-make meal, perfect for busy weeknights, or a light lunch. It's also an excellent option to take to work or enjoy during the week. Serve it with crusty bread or toasted slices for a simple, comforting, and satisfying meal.
If you enjoy simple, homemade vegetable soups, be sure to try this creamy Carrot Soup, Caldo Verde (Portuguese Kale Soup), or this simple and flavorful Cabbage Soup. They're healthy, comforting, and perfect for lunch or dinner.
Ingredients for Creamy Turnip and Carrot Soup
Here you'll find all the ingredients needed to make this recipe:
- Water - Forms the base of the soup, allowing the vegetables to cook until tender and creating a light and flavorful broth.
- Turnip - The main ingredient, adding a mild, earthy flavor and a creamy texture when blended.
- Carrots - They provide natural sweetness and a vibrant color.
- Onion - Provides a flavorful and aromatic base that enhances the overall taste of the soup.
- Leek - Give the soup a richer flavor.
- Pumpkin slice - Add natural sweetness, a silky texture, and a beautiful golden color.
- Potato - Acts as a natural thickener, creating a smooth and creamy consistency without the need for cream.
- Olive oil - Adds richness and enhances the vegetable flavors.
- Elbow pasta - Makes the soup more substantial and comforting.
- Salt - Enhances and balances the flavors of all the ingredients.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Creamy Turnip and Carrot Soup
Step 1: Cut the carrots, turnips, leek, onions, potato and the pumpkin slice into pieces and place them in a large pot. Pour in 1.5 liters (about 6 cups) of water, ensuring the vegetables are completely covered.
Step 2: Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and cook for 25-30 minutes, or until the vegetables are fork-tender.
Step 3: Once the vegetables are tender, remove the pot from the heat and blend everything with an immersion blender until smooth and creamy. Return the pot to medium heat, add the elbow pasta, season with olive oil and salt, and cook for about 10 minutes, or until the pasta is tender.
Step 4: Remove the soup from the heat and serve immediately with crusty bread slices.
Tips for Turnip and Carrot Soup.
• Choose fresh vegetables - Fresh turnips, carrots, onions, and leek enhance the soup with a natural, rich and homemade flavor.
• Don't skip the potato - The potato acts as a natural thickener, creating a creamy and smooth soup.
• Blend carefully - Use an immersion blender until the soup is completely smooth before adding the pasta.
• Finish with olive oil - A drizzle of good-quality extra virgin olive oil at the end enhances the flavor and gives the soup a richer finish.
FAQs
Can I make this soup ahead of time?
Yes. It tastes even better the next day.
Can I make the soup without pasta?
Yes. The soup is just as delicious without pasta.
Why is potato added to the soup?
The potato gives the soup a naturally creamy texture without needing milk or cream.
What can I serve with this soup?
It pairs perfectly with crusty bread, toasted baguette, homemade croutons, or a simple salad.
Is this soup vegetarian?
Yes. This recipe contains only vegetables, olive oil, pasta, water, and seasonings.
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- Homemade fish bread soup
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- Collard greens soup
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Creamy Turnip and Carrot Soup
Make a delicious and creamy turnip and carrot soup with simple vegetables and olive oil. An easy, healthy and comforting soup, with simple ingredients, perfect for lunch or dinner.
- 1.5 liters (about 6 cups) water
- 2 turnips
- 4 medium carrots
- 3 medium onions
- 1 leek
- 1 small pumpkin slice (about 100 grams (3 1/2 ounces))
- 1 medium potato
- 3 tablespoons extra virgin olive oil
- 25 grams (1 ounce) elbow pasta
- Salt (to taste)
- Cut the carrots, turnips, leek, onions, potato and the pumpkin slice into pieces and place them in a large pot. Pour in 1.5 liters (about 6 cups) of water, ensuring the vegetables are completely covered.
- Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and cook for 25-30 minutes, or until the vegetables are fork-tender.
- Once the vegetables are tender, remove the pot from the heat and blend everything with an immersion blender until smooth and creamy. Return the pot to medium heat, add the elbow pasta, season with olive oil and salt, and cook for about 10 minutes, or until the pasta is tender.
- Remove the soup from the heat and serve immediately with crusty bread slices.
