Curried Turnip Soup

by Laurel on December 4, 2012

Turnips don’t get much love. Maybe you’ve walked by them in the grocery store and wondered if anyone buys those funny looking things. Or thought, what do people use them for? But like all root vegetables, turnips become soft and delicious when roasted, especially when they’re rubbing up against onions, garlic, and olive oil.


I whipped up this easy soup over the weekend and it’s one of my favorite things I’ve made in a long time. The spicyness of the curry powder and the sweetness of the honey really work well together. Plus, this soup is very low maintenance. Just chop up the veggies, roast ’em, puree ’em, pour in the liquids and spices, and you’re done.

If you don’t already have a favorite curry blend, I highly recommend the hot curry powder from MySpiceSage. It’s a fantastic site to buy delicious, high quality spices at a great price.

Curried Turnip Soup
(makes 4-6 servings)

Curried Turnip Soup
4 turnips, medium size
2 idaho potatoes, small size
1 large onion
6 garlic cloves
2 cups vegetable stock
2 cups unsweetened almond milk
1 tbsp. curry powder
1/4 cup honey
2 tbsp. olive oil
Salt & pepper
Fresh parsley (for garnish)

Preheat your oven to 425 degrees. Peel the turnips, potatoes, and onions, cut them into big pieces, and spread them out on a sheet pan. Leave the skins on the garlic cloves and add them to the pan too. Drizzle the olive oil on top of the vegetables and sprinkle on some salt and pepper. Toss together with your hands to make sure all the sides are coated with oil. Roast for 50-60 minutes until the edges begin to caramelize, stirring halfway through roasting.

Remove the sheet pan from the oven and transfer the vegetables into a big soup pot. Remove the skins from the garlic by squeezing out the soft insides with your fingers (the easiest way). Add in the vegetable stock, curry powder, and almond milk. Use an immersion blender (or food processor) to puree the vegetables until smooth. Stir and simmer for 20 minutes over or so over medium-low heat to allow the flavors to deepen. Stir in the honey and add more salt and pepper to taste. Garnish with a pinch of fresh parsley leaves.

Tip: Since the size of your turnips and potatoes may vary slightly, I recommend adding the liquid gradually as you puree the vegetables and test the consistency with a spoon to make sure you get the thickness that you want. For me, 2 cups each of veggie stock and almond milk was perfect.

Turnips, potatoes, onion, garlic

The veggies (turnips, potatoes, onion, garlic), seasoned and ready to roast

Roasted turnips, potatoes, onion, garlic

Roasted turnips, potatoes, onion, garlic

Curry Powder Hot from MySpiceSage

"Curry Powder Hot" from

Curried Turnip Soup
Curried Turnip Soup
Curried Turnip Soup
Curried Turnip Soup

Pin It

Comments on this entry are closed.

Previous post:

Next post: