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Turnip Recipe: Curried Carrot and Turnip Soup with Cilantro Gemolata

turnip recipe: curried carrot and turnip soup

This turnip recipe should be called, โ€œshake hands with turnipsโ€ because turnips are the only vegetable that Iโ€™ve yet to make friends with. In fact, I donโ€™t think Iโ€™d ever eaten a turnip until my husband and I joined a CSA. Now they show up in our baskets all the time, mocking us. Iโ€™ve tried them in dozens of recipes, but this is by far my favorite.

And whatโ€™s Gemolata, you ask? Itโ€™s a little like pesto. It adds some depth to the soup, and makes it look prettier, too. While blended soups are delicious, they usually look a lot like baby food. A dollop of color can make all the difference for non-diapered dinners.

I was inspired to spice up the turnip recipe with curry after I read about how good curry is for preventing Alzheimerโ€™s and other types of mental decline.

Recipe by Bonnie J Heath

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion
  • 1 large garlic clove, minced
  • 1 orange or red bell pepper
  • 5-10 carrots, washed cut into large chunks (5 if they’re large, 10 if their small carrots)
  • 5-10 turnips, washed cut into large chunks (5 if they’re large, 10 if their small turnips)
  • 3 cups veggie broth
  • 1 tablespoon curry powder
  • 1 teaspoon salt, plus more to taste
  • 3 tablespoons cilantro leaves
  • 1/2 teaspoon finely grated fresh lime zest
  • 1 tablespoon lime juice
  • 1/2 cup olive oil

Cooking Directions

  1. First, heat oil over medium heat in a pot. Add onion and pepper and saute for a few minutes until soft. Add garlic and saute for another minute. Add the remaining veggies, broth, curry and salt. Cover, lower temperature and simmer for 10-15 minutes until all the vegetables are tender. Allow ingredients to cool slightly.
  2. Next, work in batches to blend soup in a blender until smooth (or use an immersion blender in the pot). Transfer back to your pot to warm back up. Finally, serve it all up with a spoon of Cilantro Gemolata.
  3. Blend last four ingredients in a food processor until smooth. Add olive oil as needed.

Do you have a favorite turnip recipe? Share away in the comments!

Photo by Bonnie J Heath Photography

6 comments
  1. marilyn

    This looks really yummy!

    I’ve made a turnip gratin before with a recipe from The Pioneer Woman, so it was pretty delicious, but loaded with butter and cheese. This looks a little more like a reasonable dinner option on a non-feast day! ;)

  2. Kip

    This looks delish! Turnips are really versatile, I’ve come to love them, though I don’t think I had ever tried one either until I became a gardener and CSA member. Tonight I made a carrot and turnip slaw that was super tasty. I also also like them roasted like potatoes.

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