Turnip and Carrot Soup

Servings: 6 - 8


  • 2 - 3 leeks, thinly sliced (white and light green parts only), about 1 cup

  • 1 tablespoon olive oil

  • 3 large turnips, or 1 bunch small (Hakurei) turnips, peeled and diced (about 3 cups)

  • 2 large carrots, chopped

  • 2 medium potatoes, roughly chopped

  • 1 cup vegetable stock

  • 3 cups water, divided 

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon cinnamon

  • 1 teaspoon cumin

  • 1/2 teaspoon Old Bay seasoning

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon dried dill

  • 3/4 cup full-fat coconut milk

  • Salt (to taste)


1. In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.

2. Add all remaining ingredients except the coconut milk and salt. Bring to a boil. Use just enough liquid to almost cover the vegetables; adjust volumes as necessary. (You can always add more stock/water later to the puréed soup to obtain your preferred consistency.)

3. Reduce heat to a simmer and cook the vegetables until tender, about 20 - 30 minutes. Purée the soup in batches using a high-speed blender (like a Vitamix). Transfer puréed batches to a separate bowl. When the whole mixture has been puréed, transfer back into the original pot and add the coconut milk.

3. Taste for seasonings, add salt as desired, and serve warm. Great with a dollop of sour cream!