Cheap and cheerful as a sunny autumn day, this carrot and swede / rutabaga soup recipe is bursting with nutrients, easy to make and absolutely delicious.
Carrot and swede soup
Soup is the ultimate comfort food, nourishing and soothing us on days when we don’t want to get off the sofa, warming us when we come in from working or playing in the cold and wet.
See also
- Carrot and coriander soup is a vibrant classic that is easy to make
- For a fresh fusion dish, try this Thai spiced carrot and coconut soup with lentils
- Carrot and swede mash is a gloriously buttery side
I particularly love a blended root vegetable soup and this carrot and swede soup recipe is a great example. It’s warming, tasty, filling, nutritious and soothing.
From a cook’s point of view, it’s also economical and easy to make, with next to no effort (just peel and chop the veg), and it’s quick too. All you need is a knife, a pan and a stick blender.
My carrot and swede soup recipe is flexible, so you can vary the proportions a little according to what you have to hand, and adjust it to make a creamy carrot and swede soup, a spicier carrot and swede soup or stick to a plain and simple version.
I cook for two and I like to make extra when I make soup, as there is zero sense in making a batch for two. This recipe serves six, so in a two person household that’s three lunches, one on the day of making, one later in the week and one in the freezer for another day.
A swede by any other name
In England we call them swedes, short for Swedish turnip, but in Scotland the preferred abbreviation is neeps (or nips – it’s short of turnip). In North America, rutabaga is preferred, which comes from a dialectal Scandinavian word rotabagge.
It doesn’t matter whether you call it carrot and swede soup or carrot and rutabaga soup or carrot and neep soup. Whatever you call it, this recipe uses the big root vegetable with yellow flesh rather than little white turnips.
Why make carrot and swede soup
- It is so quick and easy!
- It is delicious and the golden colour looks great too.
- This carrot and swede soup recipe is packed with vegetables, all counting towards your five a day and your extra veg!
- Swede and carrots are both full of beta-carotene, the compound that is converted to vitamin A (retinoids) in the body. Beta-carotene is important for good eye and skin health, as well as supporting the immune system but you need to eat a little fat with it in order to be able to absorb it. Don’t be afraid to stir in a knob of butter or swirl in a little coconut milk. In this case, it’s good for you!
- It is frugal. Carrots, swede, onions and celery are among the cheapest vegetables you can buy, and they all well. Make it in season, in autumn and winter, for maximum economy and minimal food miles.
- Swede and carrot soup is ideal for batch cooking and can be frozen. One batch of this recipe makes 6 portions, which is lunch for two of us for three days. For a bigger household, it’s one meal, but you can easily double the recipe and put some aside for later.
- It is adaptable. Make it spicy, creamy or add a little chilli or ginger.
Carrot and swede soup ingredients
- Carrots – About 350 g, which for me was 4 carrots.
- Swede/rutabaga – About the same weight as the carrots, so half a large swede
- Celery – Two sticks. If you are allergic, use a leek instead or just leave it out.
- Onion & Garlic
- Stock or Broth – a cube or stock pot is fine, vegetable or chicken stock. You want somewhere between 500 ml and 700 ml depending on how thick you like your soup. If you want to freeze it, make it thicker and then thin it down when you want to use it. This saves space in the freezer.
- Spices – Garam masala for a lightly spiced soup, plus earthy turmeric which also enhances the colour and nutritional benefits
- Olive Oil (not shown) – I always prefer unrefined extra virgin olive oil.
- Fresh parsley – a large handful of chopped leaf (I find it best to snip with scissors in a mug to avoid getting it all over the kitchen)
- Butter (optional, not shown) – Unless you prefer to avoid dairy, I recommend a knob of butter to the hot soup and stirring through before serving. It really lifts the soup.
How to make carrot and swede soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this carrot and swede/rutabaga soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – First prepare the vegetables. You can cut quite roughly as this is a blended soup, but go for fairly even sized pieces of swede and carrot.
- Onions – peel and roughly chop
- Garlic – peel and roughly chop
- Celery – trim, cut in half lengthwise and then into approximately 2″ / 5 cm lengths
- Carrots – top and tail, peel, cut into 2″ / 5 cm pieces. Thicker chunks might need to be halved or quartered lengthwise.
- Swede – top and tail, peel, cut into 2″ / 5 cm pieces.
Step Two – Warm the olive oil in saucepan, and then fry the onion and celery over a medium heat for a few minutes. Stir as you cook.
Then add the garlic and cook for a further minute or two until aromatic, and until the onion and celery are turning golden at the edges.
Helen’s Fuss Free Tip
Garlic takes less time to cook than onion (and other vegetables) and it is also normally cut much finer. Add it last to avoid burning it. Burned garlic is particularly awful!
Step Three – Add the spices to the onion base and fry for further minute until fragrant.
Step Four – Add the carrots and swede, add the stock, and some water; just enough so the vegetables are just poking out, and then bring the pan to a simmer.
Then cover with the lid and turn the heat down. Cook for about 20–25 minutes, until the vegetables are tender.
Step Five – Once cooked, a knife will pierce the largest pieces of vegetable with no resistance.
Step Six – Allow to cool a little and then blend with a stick blender (or in the food processor or jug blender) until smooth. If you want to thin the soup, you can add a little extra stock.
Helen’s Fuss Free Tip
You do not need to spend a lot of money on a stick blender. A basic one will do. If you want to get a better one, look for one with a metal, rather than plastic, shaft.If blending hot liquid in a processor or blender, make sure that the central bung is loosely fitted so that the steam can escape. Put a tea towel over the top to catch any splashes. Do not attempt to blend soup that is just off the boil.
Step Seven – Add a handful of chopped parsley and a small knob of butter. Stir well. Finally, season your swede and carrot soup to taste.
Step Eight – Serve hot, garnished with your favourite soup toppings.
Serving suggestion
Serve with a swirl of cream or coconut milk and some chopped fresh herbs.
You can also use a little of your favourite flavoured oil and some toasted seeds instead.
Add some croutons or if you like bacon, you could garnish with a few crispy lardons.
Variations
- Creamy carrot and swede soup – whizz in a few tablespoons of cream or some extra butter to enrich the soup. You can use coconut milk if you don’t want dairy.
- Spicy carrot and swede soup – add a little chopped red chilli with the spices.
- Curried swede and carrot soup – add a few teaspoons of your favourite curry powder instead of (or in addition to) the garam masala.
- Spanish spiced carrot and swede soup – use my Spanish spice blend or paella spice blend instead of the spices listed, for a different spice profile, earthy and delicious.
- Carrot, swede and lentil soup – add a handful of lentils with the stock and double the quantity of liquid to make the soup go further and add protein.
Carrot and turnip soup
You can, if you prefer, use white turnips instead of swede.
Storage and freezing
Fridge – Cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Cool, pack into leak proof containers, seal and freeze. Store for up to 6 months. Read more on how to freeze soup.
Reheating – Defrost in the fridge overnight, or on the countertop for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. I prefer a jug, as I can lift it out easily and pour the soup into the bowls without making a mess.
Hints and tips
- This soup is quick to make, but if you are in a hurry you could use a cup of frozen soffritto mix instead of the celery and onion. If you do, you can use one small carrot less.
- If you are making a batch for the freezer, use 500 ml stock for a slightly more concentrated soup that takes up less space. You can thin it when you come reheat it.
- Do be careful when blending soup and don’t use the blender with the bung in place!
FAQs
No, this carrot and swede soup recipe is rich and thick just as it comes. If anything, you might want to loosen it with a little extra stock at the end. Potato would not help the texture here.
Yes, that’s the vitamin A from the beta-carotene that helps to maintain eye health.
If you leave out the butter at the end, it’s vegan. You could serve with a swirl of vegan yogurt or coconut milk in order to add a little richness. Try a few drops of chilli oil instead, if you prefer.
If you eat huge amounts of carrots and other foods rich in beta-carotene and exclude other things like green vegetables and protein foods, you can develop a condition called carotenemia. This is simply an orange discolouration of the skin that can be visible in people with lighter complexions.
You need to eat huge amounts of foods like carrots and sweet potatoes every day in a very unbalanced diet to develop this. It is extremely rare and not harmful in itself, though it does indicate that you need to rethink your diet before other health issues arise.
More recipes with swede (rutabaga)
- Roasted swede soup – velvet smooth, warm, fragrant and delicious
- Swede chips (rutabaga fries) – with sticky mustard dressing
- Easy swede mash – or bashed neeps, perfect for Burns’ Night!
- Roast swede – full of flavour
Carrot and Swede Soup
Ingredients
- 350 g carrots
- 350 g swede
- 2 onions (medium)
- 2 sticks celery
- 2 cloves garlic
- 1 tsp olive oil (to fry)
- 1 heaped tsp turmeric
- 1 heaped tsp garam masala
- 650 ml vegetable stock
To serve
- 1 handful parsley (chopped)
- 1 knob butter
Instructions
- Trim, peel and chop the vegetables. You don't need to be too tidy, since this is a blended soup, but aim for even sized pieces in the larger veg.350 g carrots, 350 g swede, 2 onions, 2 sticks celery, 2 cloves garlic
- Heat the olive oil in a soup pan and cook the onion and celery over a medium heat for 3 or 4 minutes before adding the garlic. Continue until the vegetables are transluscent and the onion and celery starting to colour at the edges.1 tsp olive oil
- Add the spices to the onion base and fry for a further minute or two until fragrant.1 heaped tsp turmeric, 1 heaped tsp garam masala
- Add the carrots and swede, pour over the stock, just enough so the vegetables are not completely covered, and then bring the pan to a simmer. Then cover with the lid and turn the heat down. Cook for about 20–25 minutes, until the vegetables are tender.650 ml vegetable stock
- When the vegetables are tender, take off the heat and allow to cool slightly.
- Blend with a stick blender (or in the food processor or jug blender) until smooth. If you want to thin the soup, you can add a little extra stock.
- Add a handful of chopped parsley and a small knob of butter. Stir well. Finally, season your swede and carrot soup to taste.1 knob butter, 1 handful parsley
- Serve hot, garnished with your favourite soup toppings.
Notes
- This soup is quick to make, but if you are in a hurry you could use half a cup of frozen soffritto mix instead of the celery and onion. If you do, you can use one small carrot less.
- If you are making a batch for the freezer, use 500 ml stock for a slightly more concentrated soup that takes up less space. You can thin it when you come reheat it.
- Do be careful when blending soup and don’t use the blender with the bung in place!
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