Spicy Turnip and Carrot Soup
Total time
Author: Maureen Clark
Recipe type: Soup
Cuisine: European
Serves: 4-6
- 50g butter
- 1 large onion, chopped finely
- 1 tsp ground coriander seeds
- ½ tsp ground black mustard seeds
- 1 tsp Madras curry powder
- 2cm fresh ginger root, peeled and grated
- 1 medium turnip, peeled and diced
- 3 large carrots, peeled and roughly chopped
- 500ml vegetable Bouillon
- Freshly-ground black pepper
- Sea salt
- 1 tbsp crème fraiche
- Heat the butter in a large saucepan then saute onions and sweat until translucent.
- Stir in ground coriander seeds, black mustard seeds, curry powder and grated ginger root.
- Add the turnip, carrots and bouillon, cover and simmer for about 30 minutes.
- Blend until smoothly pureed then season to taste.
- Stir in the crème fraiche, heat through and serve immediately.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/11/08/cooks-notes-shine-a-light-on-winter-veggies/
3.5.3208