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Carrot and Turnip Soup
Carrot and Turnip Soup

Before you jump to Carrot and Turnip Soup recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

Wholesome eating encourages a feeling of wellness. We are likely to feel way less gross after we increase our consumption of nutritious foods and decrease our consumption of processed foods. A little bit of pizza will not have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be tough when it’s snack time. Shopping for snack foods can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.

Whole grain snacks are an excellent choice for a fast healthy snack. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be excellent for quick treats to eat on the go. Whole grains are always better than highly processed grains included in white bread.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to carrot and turnip soup recipe. To cook carrot and turnip soup you need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Carrot and Turnip Soup:
  1. Use 3 carrots (400 g)
  2. Prepare 3 medium turnips (250-300 g)
  3. Prepare 1/2 onion
  4. You need 1 Tbsp unsalted butter or olive oil
  5. Get 1/4 tsp caraway seeds (optional)
  6. Provide 1/2 tsp salt, more to taste (leave out using salted or instant broth)
  7. Get 500 ml (2 cups) vegetable or chicken broth
  8. Take 1/2 cup whole milk (optional) to finish
  9. Get Fresh chopped dill or parsley to garnish
Instructions to make Carrot and Turnip Soup:
  1. Here are my vegetables to start! Cut the onion thin slices. Scrub your carrots and turnips. You can peel if you like too. Chop the carrots and turnips into bite sized pieces and keep them separate.
  2. Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft.
  3. Add the chopped carrots and 1/2 tsp salt (leave out salt if broth is salted already). Mix and saute the carrots in the butter and onion for about 5 minutes.
  4. Add enough broth to cover the vegetables. Turn on high and bring to a simmer.
  5. When it starts to simmer add the turnips and bring to a boil again. Turn to low heat, cover with lid and cook for about 15 minutes until carrots are soft.
  6. Blend the soup with a stick blender or other kind of mixer. If too thick, adjust thickness by adding a little water or broth. Taste and add more salt if needed. Optionally add a slash of milk (or more) to give it some creaminess.
  7. Sprinkle with fresh chopped dill or parsley and serve!

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