Carrot and Swede Soup

5 from 2 votes

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

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 252kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

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