Carrot and Swede Soup

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5 from 3 votes

A rich, warming and comforting soup that lightly spiced and full of flavour. This carrot and swede/rutabaga soup recipe is very easy to make and very adaptable.

Servings: portions

Author: Helen Best-Shaw

Prep Time5

Cook Time30

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

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.

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 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!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.