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Before you jump to Carrot and Turnip Soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
You already understand that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise. The unfortunate thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. When our work day is finished, most people do not want to go to the gym. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You will be happy to discover that getting healthy doesn’t have to be hard. If you are persistent you’ll get all of the activity and healthy food you need. Here are some of the best ways to be healthy.
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We hope you got insight from reading it, now let’s go back to carrot and turnip soup recipe. You can cook carrot and turnip soup using 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Carrot and Turnip Soup:
- Use 3 carrots (400 g)
- Take 3 medium turnips (250-300 g)
- Prepare 1/2 onion
- Provide 1 Tbsp unsalted butter or olive oil
- Get 1/4 tsp caraway seeds (optional)
- Provide 1/2 tsp salt, more to taste (leave out using salted or instant broth)
- You need 500 ml (2 cups) vegetable or chicken broth
- Provide 1/2 cup whole milk (optional) to finish
- Provide Fresh chopped dill or parsley to garnish
Steps to make Carrot and Turnip Soup:
- Here are my vegetables to start! Cut the onion thin slices. Scrub your carrots and turnips. You can peel if you like too. Chop the carrots and turnips into bite sized pieces and keep them separate.
- Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft.
- Add the chopped carrots and 1/2 tsp salt (leave out salt if broth is salted already). Mix and saute the carrots in the butter and onion for about 5 minutes.
- Add enough broth to cover the vegetables. Turn on high and bring to a simmer.
- When it starts to simmer add the turnips and bring to a boil again. Turn to low heat, cover with lid and cook for about 15 minutes until carrots are soft.
- Blend the soup with a stick blender or other kind of mixer. If too thick, adjust thickness by adding a little water or broth. Taste and add more salt if needed. Optionally add a slash of milk (or more) to give it some creaminess.
- Sprinkle with fresh chopped dill or parsley and serve!
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