Soup-puree with turnips and carrots

soups 635 Last Update: Aug 03, 2021 Created: Aug 03, 2021 0 0 0
Soup-puree with turnips and carrots
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy
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A simple dish with a whole palette of flavors, because in addition to the main ingredients, it contains ginger, coriander and curry. And if you add a little lemon juice, it turns out even tastier.

Ingredients

Directions

  1. Cut the turnips and carrots into medium pieces of about the same size, chop the onion.
  2. Heat the oil in a saucepan and fry the onion for 4–5 minutes until transparent and soft.
  3. Add curry coriander and cook for another minute.
  4. Rub the ginger, you will need about a tablespoon. Add to the onion and simmer for another 50-60 seconds.
  5. Put the turnips, carrots, salt and pepper in the same saucepan. Cover with water and bring to a boil.
  6. Cook over a low-medium heat for about 25 minutes, until the carrots and turnips are tender enough.
  7. Remove soup from heat and cool slightly. Pour out about 20 ml of broth, chop the rest with an immersion blender.
  8. Add the remaining stock back to the pot in portions to achieve the desired consistency.
  9. Squeeze two teaspoons of juice from lemon, stir with soup and serve immediately.

Soup-puree with turnips and carrots



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy

A simple dish with a whole palette of flavors, because in addition to the main ingredients, it contains ginger, coriander and curry. And if you add a little lemon juice, it turns out even tastier.

Ingredients

Directions

  1. Cut the turnips and carrots into medium pieces of about the same size, chop the onion.
  2. Heat the oil in a saucepan and fry the onion for 4–5 minutes until transparent and soft.
  3. Add curry coriander and cook for another minute.
  4. Rub the ginger, you will need about a tablespoon. Add to the onion and simmer for another 50-60 seconds.
  5. Put the turnips, carrots, salt and pepper in the same saucepan. Cover with water and bring to a boil.
  6. Cook over a low-medium heat for about 25 minutes, until the carrots and turnips are tender enough.
  7. Remove soup from heat and cool slightly. Pour out about 20 ml of broth, chop the rest with an immersion blender.
  8. Add the remaining stock back to the pot in portions to achieve the desired consistency.
  9. Squeeze two teaspoons of juice from lemon, stir with soup and serve immediately.

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