Sweet Carrot & Bitter Turnip Greens Cream Soup

For these chilly days there’s nothing quite like a lovely soup, and this kind of soup is exactly my style—actually, it’s the style of anyone who loves a good soup! One of the best tricks to take a creamy soup from good to phenomenal is to create a naturally sweet broth using potatoes, carrots, pumpkin, peppers, sweet potatoes, and combine it with a sour ingredient—using sour cream/crème fraîche or in this case turnip greens. The combination of sweet and bitter is divine!

The recipe itself is simple: in this case, a carrot cream with a small potato, everything blended, and at the end finished cooking with turnip greens. This is a classic autumn/winter soup in Portugal—it’s the time of year for warming soups with beautiful contrasts of flavors! It’s definitely worth trying at home, let’s get to the recipe!

Sweet Carrot & Bitter Turnip Greens Cream Soup

Servings: 4
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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Gotta love this kid of sweet creamy soups with a hit of bitterness to cut the sweetness, it just makes it even more delicious.

Ingredients

Carrots – 6 Large
Potato – 1
Garlic – 1 Clove
Turnip Greens – Two Handfuls (+/- 150g)
Olive Oil – A Drizzle
Coarse Salt – A Pinch

Directions

Start by peeling the carrots and potatoes, cut everything into small cubes and place in a small saucepan with the chopped garlic clove, cover with water and season with a pinch of salt. Cook over medium heat until everything is tender and cooked through.

While the carrots and potatoes are cooking, wash the turnip greens well and cut off the thicker stems, setting them aside.

When the vegetables are tender, remove from the heat and blend everything well to create a cream. I like a very thick cream, but of course you can adjust it with a little more water when the soup is ready.

Add the turnip greens and cook for another 5 minutes until the greens are tender. That’s it! Taste and adjust the salt, add a drizzle of olive oil and a little more water if it’s too thick, and that’s it. Bon appétit!

Notes & Tips: You can swap the turnip greens for a small spoonful of sour cream when serving the soup. Also, toasted pumpkin seeds or croutons are a great addition to give texture.

You can also roast the carrots in the oven (about 400°F / 200°C) to caramelize them a bit before putting them in the soup, so the soup gets a beautiful smoky aroma.

If you prefer a thinner consistency, simply add more water or vegetable broth to reach your desired thickness. The beauty of this soup is its flexibility!

The bitterness from the turnip greens perfectly balances the natural sweetness of the carrots—don’t skip this ingredient, as it’s what makes this soup truly special and different from a regular carrot soup.

This recipe for Sweet Carrot & Bitter Turnip Greens Cream Soup was originally created on BakeAfter.com. Esta receita de Creme de Cenoura com Rama de Nabo foi publicada em português no Iguaria.com.