One-Pot Wonders

Turnip and Carrot Resolution Soup

December 29, 2009
1 Ratings
  • Serves 4-6
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

What You'll Need
  • 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!!!

See what other Food52ers are saying.

  • Rachel Masters
    Rachel Masters
  • Katherine's Kitchen
    Katherine's Kitchen
  • boulangere
  • Niknud
  • gingerroot

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

9 Reviews

Marni October 22, 2019
This is delicious! I used homemade vegetable broth and I cut down the sriracha by a lot (I used maybe half a tablespoon) - that was spicy enough for my family.
Rachel M. February 10, 2014
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.
Jude December 29, 2013
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!
Katherine's K. January 13, 2013
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.
boulangere September 27, 2011
Love all your resolutions.
Niknud September 27, 2011
Love the combo of the sweet turnips/pb and the spicy sriracha and ginger. Oh joy.
Stirnourish March 15, 2011
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.
gingerroot February 26, 2011
I love carrots and have discovered my love of turnips through my CSA box. This sounds delicious.
La452 December 30, 2009
I would try this and I do NOT like turnips!