Carrot and Turnip Soup

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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!

carrot and turnips cut in a bowl

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:

carrot and turnip 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!

blending carrot and turnip soup

 

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!

carrot turnip soup recipe

Tools You’ll Need

Large soup pot
Sharp knife & cutting board
Immersion blender (or regular blender)
Measuring cup
Ladle for serving

carrot soup

Substitutions & Variations

Make it vegetarian – swap the chicken bouillon cube for a vegetable bouillon cube.
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

This soup stores beautifully! Make it ahead and refrigerate for up to 4 days.
You can also freeze it for up to 3 months—just leave out the yoghurt and Parmesan before freezing.
turnip and carrot soup

Leftovers & Storage

Refrigerate: Store in an airtight container for up to 4 days.
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.
 
Need some other winter soups? Try some of these: Winter soups and stews.
 
This creamy carrot turnip soup is simple, comforting, and loaded with wholesome flavours. Whether you’re making it for a cozy dinner or prepping it ahead for busy days, it’s a winner. If you try this recipe please let me know how you get on in the comments section below.
 

How to make a creamy Carrot and Turnip Soup.

Yield: 3

Carrot and Turnip Soup

carrot 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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

  1. In a large soup pan, add the carrot and turnip cubes, 4 cloves of garlic, 1 chicken bouillon and 3 cups of water.
  2. 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.
  3. Use an immersion blender to puree the soup until smooth. (Or transfer to a blender in batches.) Adjust consistency with more water if needed.
  4. Ladle into bowls, then top with a swirl of yoghurt and shredded Parmesan (if using).

Nutrition Information:

Yield:

3

Serving Size:

1

Amount 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.

Did you make this recipe?

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Broccoli Chicken and Potato Soup

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