• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Soups, Starters & Light Meals

    Published: Nov 23, 2022 · Modified: Dec 20, 2022 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Carrot and Swede Soup

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Close up of carrot and swede soup in a bowl garnished with chickpeas and coriander.
    Two bowls of soup with garnishes.

    This carrot and swede soup is perfect for using up highly underrated swede (rutabaga) which together with carrots becomes a bowl of comfort food at its best.

    Two bowls of soup with garnishes.

    If you have ever been wondering what you can do with swede (aka rutabaga) then look no further as this simple carrot and swede soup can transform this humble root vegetable into something truly special.

    Swede, as delicious as it is in its own right, has been paired with some carrots, red lentils, herbs and spices for even more veggie goodness and heaps of flavour.

    Looking for more swede recipes? Try this simple carrot and swede mash - perfect little side dish.

    Jump to:
    • ✔️ Why you'll love this recipe
    • 📝 Ingredients and substitutes
    • 🔪 How to make Carrot and Swede Soup
    • 🥡 Storing
    • 💭 Pro tips
    • 🍴 Serving suggestions
    • ❓ FAQs
    • 📋 Recipe

    ✔️ Why you'll love this recipe

    • Perfect recipe for using swede.
    • Filling, nutritious and delicious winter soup.
    • Naturally vegan and gluten-free.
    • Perfect for batch cooking and freezer friendly.
    • Easy to adapt.

    📝 Ingredients and substitutes

    Here's what you will need to make my Carrot and Swede Soup:

    Ingredients for making carrot and swede soup.

    Swede & Carrots - Our stars of the show here.

    Onion & Garlic

    Celery

    Red Lentils (Optional) - It's up to you whether you add them or not but in my opinion they work so well in this soup.

    Not only do they add substance but also lots of nutritional goodness. They cook really quickly too without the need for soaking.

    Vegetable Bouillon / Veggie Stock Cube / Homemade Vegetable Stock - You will need anything between 1-1.2 ltr (4.2-5 cups) depending on how thick you'd like your soup.

    Coconut Milk - To add creaminess and extra luxurious feel to the soup. Feel free to use your favourite plant based cream alternative here instead.

    Oregano - You could use marjoram, mixed herbs or Herbes de Provence

    Fresh Thyme (or dried)

    Bay Leaf

    Smoked Paprika - You could use regular sweet paprika here.

    Ground Cumin

    Lime Juice (Optional) - Great to add if you like that bit of acidity against creamy soup. I don't always add it myself, depending on how I feel.

    🔪 How to make Carrot and Swede Soup

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Heat up couple of tablespoons of oil in a large pot with a lid.

    Add chopped onion, celery and garlic and sauté until they're starting to soften (approx. 5 minutes) stirring often to prevent veggies from colouring too much and garlic from burning.

    Feel free to add a splash of water to help veggies along.

    Next, add all your herbs and spices, mixed them in and fry for another minute, stirring. The smell will be incredible.

    Sautéing onion, garlic, celery and adding herbs and spices.

    Add prepared cubed swede, chopped carrots and red lentils (if using) followed by the stock and give it all a good stir.

    Bring the soup to boil, cover, lower the heat to simmer and cook for 20-25 until swede is tender.

    Using immersion blender, puree the soup to your preferred consistency adding a splash more stock if needed.

    Process of making carrot and swede soup.

    Add desired amount of coconut milk to adjust creaminess and consistency.

    Taste and adjust seasoning if required.

    You might want to add some freshly squeezed lime juice for a touch of acidity (completely optional).

    Your soup is ready to serve!

    Coconut milk and lime juice being added to soup in a pot.

    🥡 Storing

    Carrot and swede soup will keep in the fridge for up to 5 days.

    This soup is also great for freezing in the freezer friendly container or reusable freezer bag for up to 3 months. 

    Quick Tip: When freezing, make sure you allow for the slight liquid expansion and never fill your bag or container all the way to the top.

    💭 Pro tips

    Feel free to adjust consistency of the soup to your own liking. Add more stock or coconut milk if you find it too thick.

    Always taste and adjust seasoning once you've pureed your soup once all the flavour have been blended in together.

    How much extra seasoning (especially salt) you will need, highly depends on the saltiness of your stock.

    Close up of carrot and swede soup in a bowl garnished with chickpeas and coriander.

    🍴 Serving suggestions

    I like to serve this soup very simply with a sprinkle of fresh coriander (cilantro) and my favourite smoky air fryer chickpeas.

    Freshly baked bread is also almost always a must when it comes to any soup. Try it with my no knead wholemeal, soft crust white, Irish or vegan soda bread.

    My kids love dipping these easy (no yeast) flatbreads or 2-ingredients Indian chapati in the soup as well.

    You also cannot beat crunchy homemade croutons!

    ❓ FAQs

    Do you need to peel swede for this soup?

    I would recommend peeling the swede as well as cutting off the bottom end.

    Do I need to add lentils to my soup?

    Lentils are completely optional so feel free to leave them out if you want.

    How much stock should I use?

    The amount of stock will depend on desired consistency. I used approximately 1.2 litres of stock and half a tin of coconut milk for quite a thick soup. Remember that you can always adjust consistency once you've pureed the soup.

    Bowl of carrot and swede soup with another in the background.

    Have you tried my Carrot and Swede Soup? 
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    📋 Recipe

    Carrot and swede soup in a bowl, half a lime and fresh coriander on the side.
    Print Pin
    5 from 2 votes

    Carrot and Swede Soup

    This carrot and swede soup is perfect for using up highly underrated swede (rutabaga) which together with carrots becomes a bowl of comfort food at its best.
    Course Lunch, Soup, Starter
    Cuisine British, International
    Keyword carrot and swede soup

    Equipment

    • Large Cast Iron Round Casserole Pan, 26 cm*
    • Stock Pot*
    • Measuring and Mixing Jug with a Spout*
    • Wooden Spoon*
    • Stick Blender*
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 252kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 500 g swede peeled and cut into cubes
    • 300 g carrots peeled and roughly chopped
    • 60 g celery roughly chopped
    • 100 g red lentils (optional) rinsed
    • 1 onion (yellow or red) peeled and roughly chopped
    • 3 cloves garlic peeled and finely chopped or minced
    • 1-1.2 ltr vegetable stock can be homemade, stock cube or vegetable bouillon
    • 2 tablespoon rapeseed/olive oil
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • fresh thyme (few sprigs) or 1 teaspoon dried
    • 1 tin (400ml/13.5 fl oz) coconut milk use as much or as little as you want
    • lime juice (optional) to taste
    • fresh coriander (cilantro) to serve

    Instructions

    • In a large pot with a lid heat up couple of tablespoons of oil.
    • Add chopped onion, celery and garlic and sauté until they're starting to soften (approx. 5 minutes) stirring often to prevent veggies from colouring too much and garlic from burning. Feel free to add a splash of water to help veggies along.
    • Next, add all your herbs and spices, mixed them in and fry for another minute, stirring. The smell will be incredible.
    • Add prepared cubed swede, chopped carrots and red lentils (if using) followed by the stock and give it all a good stir.
    • Bring the soup to boil, cover, lower the heat to simmer and cook for 20-25 until swede is tender.
    • Using immersion blender, puree the soup to your preferred consistency adding a splash more stock if needed.
    • Add desired amount of coconut milk to adjust creaminess and consistency.
    • Taste and adjust seasoning if required. You might want to add some freshly squeezed lime juice for a touch of acidity (completely optional). 
    • Your soup is ready to serve!

    Notes

    • Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only. It's been calculated without coconut milk as the amount used may vary. 
    • Store in the fridge for up to 5 days or freeze for up to 3 months. 
     
    TIPS:
    Feel free to adjust consistency of the soup to your own liking. Add more stock or coconut milk if you find it too thick.
    Always taste and adjust seasoning once you've pureed your soup once all the flavour have been blended in together.
    How much extra seasoning (especially salt) you will need, highly depends on the saltiness of your stock.

    Nutrition

    Nutrition Facts
    Carrot and Swede Soup
    Amount Per Serving
    Calories 252 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g5%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 85mg4%
    Potassium 1003mg29%
    Carbohydrates 38g13%
    Fiber 14g56%
    Sugar 11g12%
    Protein 9g18%
    Vitamin A 13489IU270%
    Vitamin C 40mg48%
    Calcium 126mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    More Soups, Starters & Light Meals

    • Broccoli Stalk Soup (Vegan)
    • Savoury Vegetable Muffins (Vegan)
    • Asian Brussels Sprouts with Miso
    • Air Fryer Chickpeas
    12 shares

    Reader Interactions

    Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Irish Soda Bread with Yogurt
    • Easy Wholemeal Bread Recipe (No Knead)
    • Vegetarian Sausage Rolls Recipe
    • Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2023 Jo's Kitchen Larder | All Rights Reserved