Curried Carrot and Turnip Soup

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 tablespoons olive oil
1 cup celery, diced
1 cup onions, diced
1 carrots, diced
2 cloves of garlic, sliced
6 turnips diced
1 tablespoon thyme
1 tablespoon turmeric
1 tablespoon curry powder
1 cup water (enough to cover vegetables)
4 tablespoons sour cream
1 teaspoon vanilla extract
1 tablespoon sugar
2 tablespoons balsamic vinegar
A few sprigs of cilantro to garnish


Heat olive oil in a stock pot on medium heat. Add the celery, onions, carrots, garlic, and turnips. Saute the vegetables for ten minutes. Add the thyme, turmeric and curry powder. Mix into the vegetables for about two minutes. Pour in the bottle of beer to deglaze the pan. Add enough water to cover the vegetables. Simmer for one to two hours, until the vegetables are soft. Add one stick of butter and let it melt into the ingredients. Add the sour cream, vanilla, sugar and vinegar. Stir in and let this simmer another fifteen minutes. Blend all of the ingredients until smooth and creamy. Cook another ten minutes. Ladle into bowls and add a few sprigs of cilantro for


It is a good idea to start your Thanksgiving meal with a delicious soup. Maybe while the turkey is still cooking, you could serve this to your guests. People are hungry and you just need to wet their appetite, just a little bit. Try this delicious curried carrot and turnip soup. It is the perfect combination of ingredients for a cool fall day. It’s hearty and creamy. It’s warm and satisfying. This soup is filled with nutritious vegetables and tastes like a bit of heaven. It’s sure to warm everyone from the inside out. What a great way to begin your Thanksgiving meal.




Tuesday, December 15, 2009 - 9:05am


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