Turnip and Carrot Resolution Soup

By • December 29, 2009 • 8 Comments

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Author Notes: I have two resolutions (more like goals I guess!) for 2010 ... use everything in our weekly organic farm to work box and don't just give the "curveballs" away, and enter at least one thing on Food52 each week! :-) This is my run at the turnips I have been staring down from last week and can I just say it came out DELICIOUS!aargersi

Serves 4-6

  • 2 tablespoons olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 4 tablespoons chopped fresh ginger
  • 3 medium turnips
  • 3 large carrots
  • 1 quart low salt fat free chicken broth
  • 4 tablespoons reduced fat peanut butter
  • 2 tablespoons Sriracha
  • 1 tablespoon tamari (or soy sauce)
  • 1/2 cup fat free half n half
  • chopped cilantro
  • toasted sesame seeds
  1. Peel and coarsley chop the onion, turnips, carrots, garlic and ginger. Don't worry about finesse - you are going to blend it all anyhow.
  2. Heat the olive oil in large saucepan to medium high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.
  3. Pour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.
  4. Add the ginger and turn off the heat. Let the mixture cool for a few minutes (safety first!) then add the peanut butter, half and half, sriracha and tamari.
  5. Use an immersion blender (or carefully blend in a regular blender if you dont have immersion) until VERY smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.
  6. Note that this soup is quite thick - if you prefer a thinner soup you can add some more broth.
  7. ladle into a bowl, top with sesame seeds and cilantro, and enjoy!!!
Jump to Comments (8)

Tags: dinner for two, Healthy, low fat, savory, Vegetarian

Comments (8) Questions (0)


7 months ago Rachel Masters

Super delicious and a great way to use all those turnips in your CSA box. I'd just do 2 or 2.5 Sriracha tbsps next time.


9 months ago Jude

wanted a turnip soup recipe and this recipe looked so good I started cooking turnips and carrots and stock without noticing I had no siracha (hot sauce), peanut butter (tahini), tamari (Dr. Bragg's Amino acids), 1/2 and 1/2 (milk), garlic (omitted), and only about 2T of ginger. But it was still delicious - an inspired recipe, even if my attempt turned out to be a bit of a stone soup!


over 1 year ago Katherine's Kitchen

I recently made a roasted carrot soup inspired by Food %2 so I'm going to try a combo like this, no half and half or cream, and see what happens! Thanks for the inspiration.


almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love all your resolutions.


almost 3 years ago Niknud

Love the combo of the sweet turnips/pb and the spicy sriracha and ginger. Oh joy.


over 3 years ago Stirnourish

I tested this receipe and loved the texture and color. It's definitely a hot mama with the ginger and srarachi! For all you turnip haters out there, you won't even know they're part of the recipe. I know my husband wouldn't be able to handle the heat, but I'll definitely make it again for myself and girlfriends. I'll bet it's lovely with a crisp Sauvignon Blanc or a sweetish Viognier.


over 3 years ago gingerroot

I love carrots and have discovered my love of turnips through my CSA box. This sounds delicious.


over 4 years ago La452

I would try this and I do NOT like turnips!