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Kitchen Notebook

February 07, 2021

Purple Carrot Turnip Soup

40 Mins

  • 1.5 lbs Scarlet Turnips
  • 4 Purple Carrots
  • 2 Tbsp Olive Oil
  • 1 Yellow Onion
  • 4 Cloves Garlic
  • 1 Tbsp Chopped Fresh Ginger
  • 1 quart Chicken or Vegetable Broth
  • 1 Tbsp Sriracha
  • 1 Tbsp Soy Sauce


Coarsely chop onion, turnips, carrots, garlic and ginger. Heat olive oil in large saucepan over medium high. Sauté onions 3-4 minutes until they sweat. Add garlic and sauté 2-3 more minutes. Add carrots and turnips.

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

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

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

40 Mins recipe Side Soup Veg

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40 Mins recipe Side Soup Veg

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