Cozy & Creamy Carrot Turnip Soup (Easy & Super Healthy!)
This Creamy Carrot and Turnip Soup is the perfect cozy dish for chilly winter days! Made with just a handful of simple ingredients, it is naturally creamy, slightly sweet from the carrots, and packed with comforting flavours. A hint of garlic and the richness of the chicken bouillon bring everything together in the most satisfying way. Plus, with a dollop of yoghurt and a sprinkle of shredded Parmesan on top, each spoonful is pure bliss!
This is a fantastic soup for families—mild, creamy, and easy to enjoy, even for picky eaters. It’s also a great way to sneak in extra veggies! Serve it as a light lunch, a cozy dinner starter, or alongside a crusty piece of bread for a complete meal.
What You’ll Need for This Recipe
Here’s what you’ll need to make this cozy and creamy soup:
1 turnip – Adds a mild, slightly earthy flavour and balances the sweetness of the carrots.
3 large carrots – The star ingredient, giving the soup its natural sweetness and vibrant colour.
4 garlic cloves – Infuses a deep, savoury aroma.
Salt & black pepper to taste – Enhances all the flavours beautifully.
1 cube of chicken bouillon – Creates a rich, flavorful broth.
3 cups water – For simmering and blending everything into a silky texture.
Yoghurt (optional, for garnish) – Adds a creamy, tangy contrast.
Shredded Parmesan cheese (optional, for garnish) – A sprinkle of umami goodness!
Pro Tips for the Best Creamy Carrot Turnip Soup
- Chop evenly for even cooking – cut the carrots and turnip into similar-sized chunks so they cook at the same rate.
- Roast the garlic for extra depth – if you have time, roast the garlic cloves first to add a subtle sweetness to the soup.
- Blend until ultra-smooth – use an immersion blender directly in the pot or transfer to a high-speed blender for the silkiest texture.
- Adjust thickness – if the soup is too thick, add a little more water or broth to reach your desired consistency.
- Garnish for extra flavour – a swirl of yoghurt or Parmesan on top makes this soup extra special!
Tools You’ll Need
Large soup pot
Sharp knife & cutting board
Immersion blender (or regular blender)
Measuring cup
Ladle for serving
Substitutions & Variations
Make it dairy-free – skip the yoghurt and Parmesan, or use a plant-based alternative.
Add more depth – sauté an onion with the garlic for even more flavour.
Spice it up – add a pinch of cayenne or smoked paprika for a bit of warmth.
Make it heartier – Stir in a handful of cooked lentils or chickpeas for extra protein.
Make-Ahead Tips
You can also freeze it for up to 3 months—just leave out the yoghurt and Parmesan before freezing.

Leftovers & Storage
Freeze: Freeze in portions for up to 3 months (skip yoghurt/cheese until serving).
Reheat: Warm on the stovetop or in the microwave, stirring well.
How to make a creamy Carrot and Turnip Soup.
Carrot and Turnip Soup

Need a simple, hearty, and nutritious soup to warm you up? This Carrot and Turnip Soup is the perfect blend of sweet and earthy flavours.
Ingredients
- 1 turnip, peeled & chopped
- 3 large carrots, peeled & chopped
- 4 garlic cloves, minced
- 1 cube chicken bouillon
- 3 cups water
- Salt & black pepper to taste
- Yoghurt & shredded Parmesan for garnish (optional)
Instructions
- In a large soup pan, add the carrot and turnip cubes, 4 cloves of garlic, 1 chicken bouillon and 3 cups of water.
- Bring to a boil, then reduce heat and let it simmer for 20 minutes, until veggies are fork-tender. Season with salt and black pepper to taste.
- Use an immersion blender to puree the soup until smooth. (Or transfer to a blender in batches.) Adjust consistency with more water if needed.
- Ladle into bowls, then top with a swirl of yoghurt and shredded Parmesan (if using).
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 464mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 5g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
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