This creamy carrot and turnip soup is about to become your new favourite vegetable soup. Made with carrots, turnips and apples and seasoned with cinnamon and ginger it has the most rich and creamy flavour. It's also so easy to make and is dairy-free and vegan too.
Creamy soups like curry butternut squash soup, creamy dairy free potato soup and pumpkin sweet potato soup are some of my favourite comfort foods, which is why I can't wait for you to try the soup recipe I am sharing with you today!
Table of Contents
Why you will love this soup:
- It has the best taste! This root vegetable soup is rich, creamy, slightly sweet and a little buttery.
- It's really easy to make and is made in one pot so the clean up is so simple. You also don't need to roast the vegetables which makes it a lot easier than most roasted vegetable soup recipes.
- This healthy soup is dairy-free, gluten-free, vegan, paleo, Whole30 compliant and made without cream and without butter.
If you love root vegetable recipes, you will also love my roasted red pepper and squash soup and honey glazed carrots and parsnips.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Produce: fresh carrots, turnips, apples and onion. You can use any type of sweet, red apple that you like and you can use either green onion or white onion. Make sure you peel the turnips before adding them to the soup.
- Liquids: full fat coconut milk, coconut oil, vanilla extract, and broth. You can use any type of broth that you like including chicken broth, vegetable broth, beef broth or bone broth.
- Spices: cinnamon, ginger, and sea salt are all you need to season this soup.
Recipe variations and add ins:
- Feel free to add other spices such as more salt and pepper or garlic powder to give it a different flavour.
- This soup is pretty thick. If you want it to be thinner, add an extra cup of broth.
- If you tolerate dairy you could use cream instead of coconut milk and butter instead of coconut oil.
How to make carrot and turnip soup:
Step 1
Place a large pot on the stove on medium-high heat and add all the ingredients to the pot and bring them to a boil.
Step 2
Once boiling, reduce the heat and cover the pot. Let the soup simmer for 35-40 minutes (until the vegetables are tender).
Step 3
Then, using your immersion blender or high speed blender, blend the ingredients until they are smooth. Then serve and enjoy!
Top tips:
- This is a very flexible soup. If you want to try different vegetables you could try using sweet potatoes intend of the turnip, butternut squash instead of carrots, or even add some diced tomatoes to give it a different flavour.
- Be sure to peel the carrots and turnips before making this soup.
- To serve: you could top this soup with some crushed crackers, fresh herbs, or serve it with garlic bread, almond flour biscuits, grain free cornbread muffins or gluten-free cornbread.
- Storage: store any leftover carrot turnip soup in the fridge in an airtight container for up to 7 days.
Carrot and turnip soup FAQs:
I have personally not tried it but I imagine it would work well. I suggest adding all the ingredients to the slow cooker and cooking it on low heat for 4 hours. If the vegetables are tender, use your immersion blender to blend it until smooth. If the vegetables are not tender after 4 hours, cook it for another 1-2 hours until they are.
No worries, simply blend this soup in a blender instead.
Yes, it is recommended that you peel turnips for soup. The skin on the turnip is rather bitter so would change the flavour of your soup recipe if you don't peel the turnips first.
Yes, this soup freezes really well in an airtight container for up to 3 months.
Other delicious soup recipes you will love:
Recipe
Carrot and Turnip Soup
Equipment
Ingredients
- 2 lbs carrots, peeled and diced
- 1 medium turnip, peeled and diced
- 2 red apples, peeled and diced
- 1/3 cup chopped green onion or sub 1/2 large white onion
- 1 can full fat coconut milk
- 2 cups vegetable broth (or chicken broth)
- 3 tablespoon coconut oil (or olive oil)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon sea salt
Instructions
- Place a large soup pot on the stove on medium-high heat.
- Add all the ingredients to the pot and bring to a boil.
- Reduce the heat and cover the pot. Let the soup simmer for 35-40 minutes (until the vegetables are tender).
- Using your immersion blender, blend until the ingredients are smooth.
- Serve and enjoy!
Notes
- Store this soup in the fridge for up to one week.
- You can use any type of red apple that you like to make this soup.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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