Smokey Turnip & Carrot Soup
Oven-roasted turnips with smoked paprika are an excellent alternative to roasted potatoes if you are trying to reduce carbs. And they make for a silky smooth soup, too! We like to add a few carrots here, both for the colour and the sweetness, but the recipe works well with just turnip or with parsnips if you don’t have carrots on hand.
If you prefer to go with all plant-based ingredients, use a vegetable bouillon in place of the chicken bouillon and a nut or oat-based milk or cream in place of the cream.
Serves 4 – 6 (depending on the portion) / Prep 10 / Cooking time 30 minutes
2 TBSP Olive oil
1 Spanish Onion, chopped
2 Cloves Garlic, finely chopped
1 Medium Turnip (either shredded or cut into 2 – 3 cm pieces)
2 – 3 Large Carrots (either shredded or cut into 2 – 3 cm pieces)
2 tsp Smoked Paprika
1 tsp Salt
1 tsp honey
4 Cups Chicken Bouillon
- Heat the oil on medium heat in a large pot and add the chopped onions for about 5-6 minutes. Then add the garlic and stir, allowing it to cook for another 2 minutes.
- Add the carrots and turnip, as well as the smoked paprika, salt and honey. Reduce the heat and leave it to simmer for 5 minutes. (You can skip this if you are using already roasted root veggies.)
- Then add the bouillon, turn the heat back up to medium and let it cook for another 15 – 20 minutes.
- Using an immersion blender or a standing blender, puree the soup.
- Serve warm with a drizzle of cream and some sprinkled smoked paprika on top.