Sweet Turnip and Carrot Soup | www.infinebalance.com
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4 from 1 vote

Sweet Turnip and Carrot Soup


  • 2-3 leek thinly sliced (white and light green parts only) , about 1 cup
  • 1 Tbsp. olive oil
  • 3 turnips peeled and diced, about 3 cups
  • 2 large carrot chopped
  • 2 medium potato roughly chopped – leave the peel on or off, it’s all good
  • 1 cups vegetable stock
  • 3 cups water enough to just cover the simmering veggies
  • 1/8 tsp. nutmeg
  • 1/8 tsp. black pepper
  • 1/2 tsp. cinnamon
  • 1 tsp. cumin
  • 1/2 tsp. old bay seasoning
  • 1/4 tsp. cayenne
  • 1 tsp. dried dill
  • 3/4 cup full fat coconut milk
  • salt to taste


  • In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.
  • Add the remaining ingredients, all except the coconut milk, to the soup pot and bring to a boil. Use just enough liquid to almost cover the vegetables – adjust as necessary. You can always add more later to the pureed soup to get the consistency you like.
  • Reduce heat to a simmer and cook the vegetables until vegetables are tender - 20-30 minutes. Puree the soup in batches in a high-speed blender, return to the pot, add the coconut milk and heat through. Taste for seasonings and serve. Serves 6-8.