Soup-puree with turnips and carrots

Soup-mashed potatoes with turnips and carrots is a budo with a whole palette of flavors, because in addition to the main ingredients, it contains ginger, coriander, curry and even lemon juice.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 50 minutes

Ingredients

• Medium turnip 2 pieces
• Large carrots 2 pieces
• Onions 1-2 pieces
• Vegetable oil 2-3 tbsp. spoons
• Ground coriander 1 tsp spoon
• Curry 1 tsp spoon
• Ginger 1 small piece
• Salt 1 tsp spoon
• Ground black pepper to taste
• Water 1 250 ml
• Lemon 1 piece

Cooking method

• Cut the turnips and carrots into medium pieces of about the same size, chop the onion.

• Heat the oil in a saucepan and fry the onion for 4–5 minutes until transparent and soft.

• Add curry coriander and cook for another minute.

• Rub the ginger, you will need about a tablespoon. Add to the onion and simmer for another 50-60 seconds.

• Put the turnips, carrots, salt and pepper in the same saucepan. Cover with water and bring to a boil.

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• Simmer over a low-medium heat for about 25 minutes, until the carrots and turnips are tender enough.

• Remove soup from heat and cool slightly. Pour out about 20 ml of broth, chop the rest with an immersion blender.

• Add the remaining stock back to the pot in portions to achieve the desired consistency.

• Squeeze two teaspoons of juice from lemon, stir with soup and serve immediately.

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