Creamy Carrot and Turnip Soup

EARTH ANGEL VEGAN’S CREAMY CARROT AND TURNIP SOUP… is a delicious way to win the nutritional jackpot in one easy soup! I belong to the Northwest Pennsylvania Growers Farm Share where I get a beautiful assortment of organic vegetables every other week. This week I got some gorgeous turnips and carrots and decided to make this slightly sweet and slightly spicy soup! We actually woke up to snow here in north- western PA on March 7th so this soup was just what the doctor ordered. Turnips are rich in vitamins and minerals especially vitamin C. Carrots are also a powerhouse of beta-carotene and fiber. This soup was simple and really good on a blustery day.

RECIPE:

3-4 turnips peeled and diced

2 large carrots peeled and diced

1 cup diced sweet onion

4 cups vegetable broth

2 cups low fat coconut milk

1 teaspoon Wildtree Ethiopian Spice Blend (sprinkle more on before serving if desired)

1/2 teaspoon salt (more or less to taste or dietary restriction)

1/4 cup chopped fresh parsley

1/2 teaspoon black pepper

Add diced vegetables to a heavy bottom soup pot over medium heat. Dry saute for 3-4 minutes and then add the vegetable broth and Wildtree Ethiopian Spice Blend. Bring to a boil and then lower to a simmer.

Simmer until vegetables are tender. At this point you can use an immersion blender to blend it in the pot (leaving some chunks of vegetables) or you can put about 3/4 of it into a blender to puree. You can use a potato masher to mash it up if you don’t have access to a blender. After it is blended to your liking add the coconut milk, salt, pepper, and parsley. Bring this back to a simmer and serve! This is good with crusty bread. I was thinking some whole wheat potato gnocchi would be so good in this soup also 🙂 A pile of steamed greens would be super yummy to go along with this soup.