Carrot and Turnip Soup

1. 1

   Here are my vegetables to start!

2. 2

   Cut the onion thin slices.

3. 3

   Scrub your carrots and turnips.

4. 4

   You can peel if you like too.

5. 5

   Chop the carrots and turnips into bite sized pieces and keep them separate.

6. 6

   Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft.

7. 7

   Add the chopped carrots and 1/2 tsp salt (leave out salt if broth is salted already).

8. 8

   Mix and saute the carrots in the butter and onion for about 5 minutes.

9. 9

   Add enough broth to cover the vegetables.

10. 10

    Turn on high and bring to a simmer.

11. 11

    When it starts to simmer add the turnips and bring to a boil again.

12. 12

    Turn to low heat, cover with lid and cook for about 15 minutes until carrots are soft.

13. 13

    Blend the soup with a stick blender or other kind of mixer.

14. 14

    If too thick, adjust thickness by adding a little water or broth.

15. 15

    Taste and add more salt if needed.

16. 16

    Optionally add a slash of milk (or more) to give it some creaminess.

17. 17

    Sprinkle with fresh chopped dill or parsley and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.