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Kitchen Notebook

April 09, 2020

Purple Carrot and Turnip Soup

40 Mins


  • 4 Hakurei Turnips
  • 4 Purple Carrots
  • 2 Tbsp Olive Oil
  • 1 Yellow Onion
  • 4 cloves Garlic
  • 1 Tbsp chopped fresh Ginger
  • 1 quart Chicken Broth
  • 1 Tbsp Sriracha
  • 1 Tbsp Soy Sauce



Coarsely chop the onion, turnips, carrots, garlic and ginger. Heat the olive oil in a large saucepan to medium high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.

Pour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.

Add the ginger and turn off the heat. Let the mixture cool for a few minutes then add the sriracha and soy sauce.

Use an immersion or stand-up blender to puree until smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.

40 Mins carrots recipe Soup Spring Veg Vegetarian

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40 Mins carrots recipe Soup Spring Veg Vegetarian

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