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 recipe:
- It has the best taste! This 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.
- It stores well and freezes really well so it's perfect for meal prep and plan-ahead meals.
- This healthy soup is dairy free, gluten-free, vegan, paleo, Whole30 compliant and made without cream.
- This root vegetable soup is the perfect winter soup or fall soup.
- It's made without butter, without leeks, and without potatoes.
- This vegetable soup with turnips does not require you to roast the vegetables, making it so much easier to make than roasted vegetable soups.
If you love root vegetable recipes, you will also love my roasted red pepper and squash soup and honey glazed carrots and parsnips.
Ingredients and substitutions:
- Carrots - fresh carrots add a delicious natural sweetness to this soup, and give it the beautiful orange colour.
- Turnips - turnips are a less well known root vegetable that are usually found in grocery stores in the fall. They add a unique buttery flavour to this soup. You should peel the turnips before adding them to the soup.
- Apples - apples add a delicious sweet taste to this fall soup. You can use any type of sweet, red apple that you like. Some of my favourites are gala, pink lady, ambrosia or honey crisp.
- Onion - you can use either green onion or white onion to help add more flavour to this healthy vegetable soup.
- Coconut milk - full fat coconut milk helps give this soup that rich and creamy texture. I recommend using full fat rather than low fat coconut milk. If you tolerate dairy you could use milk or cream instead.
- Coconut oil - to help give this soup a nice creamy texture while keeping it dairy free.
- Broth - to help add flavour and thin out the soup. You can use any type of broth that you like including chicken broth, vegetable broth, beef broth or bone broth.
- Vanilla extract - I know this sounds like a strange ingredient to add to soup but it helps enhance all the delicious flavour and makes it taste even better.
- Spices: cinnamon, ginger, and sea salt are all you need to season this soup perfectly and give it the most incredible flavour.
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.
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.
How to serve:
This soup is delicious served as is, but you could also top it with some crushed crackers, fresh herbs, or serve it with garlic bread, crusty bread or your favourite biscuits such as almond flour biscuits, grain free cornbread muffins or gluten-free cornbread.
How to store:
Store any leftover carrot turnip soup in the fridge in an airtight container for up to 7 days.
This soup also freezes really well in an airtight container for up to 3 months.
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.
Other delicious soup recipes you will love:
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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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