There’s something deeply satisfying about blending earthy swede and vibrant carrots into a silky smooth soup that feels like a warm culinary hug. Let me take you on a flavor journey that starts with a humble root veggie and ends with a bowl brimming with deliciousness.
I love making wholesome soups, and my Swede and Carrot Soup is a rich blend of nutrition and flavor. With diced swede and sliced carrots, this soup is nothing short of a vitamin-and-antioxidant powerhouse.
The trio of chopped onion, minced garlic, and a scant teaspoon of cumin creates a warming aroma that I just can’t resist.
Swede And Carrot Soup Recipe Ingredients
- Swede (Rutabaga): Rich in fiber and vitamins, adds a natural sweetness.
- Carrots: High in beta-carotene, vitamin A, and provide a sweet flavor.
- Onion: Adds depth of flavor and is a good source of vitamin C.
- Garlic: Offers a robust aroma and contains immune-boosting properties.
- Olive Oil: Healthy fats, enhances flavor and aids in nutrient absorption.
- Ground Cumin: Warm, earthy spice, promotes digestion and adds complexity.
Swede And Carrot Soup Recipe Ingredient Quantities
- 1 medium swede (rutabaga), peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 liter vegetable stock
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make this Swede And Carrot Soup Recipe
1. In a large pot, over medium heat, warm the olive oil. Then, toss in the diced onion and stir for about 5 minutes, or until the onion softens and becomes translucent.
2. Insert the crushed garlic and sauté for one more minute, stirring very often so that it does not get scorched.
3. Combine the diced swede and sliced carrots with the onion and garlic in the pot; stir well.
4. Dust the ground cumin over the veggies and work it well into the mix so that it coats everything evenly.
5. Add the vegetable stock to the pot and heat until boiling.
6. Lower the temperature to a gentle simmer, place the lid on the pot, and allow it to cook for approximately 25-30 minutes or until the rutabaga and carrots are tender.
7. Take the pot off the heat and let it cool a bit before blending.
8. Puree the soup with an immersion blender until smooth, or in batches, using a blender, if necessary. Exercise caution with hot liquids.
9. Put the soup back into the pot, and season it with salt and pepper as your taste dictates. If it is necessary, reheat it very gently.
10. Serve it piping hot, with freshly chopped parsley as a touch of elegance. The hearty swede and carrot soup is now ready for your dinner table. Enjoy!
Swede And Carrot Soup Recipe Equipment Needed
1. Large pot with lid
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Immersion blender or standard blender
7. Ladle (for serving)
FAQ
- Q: Can I use chicken stock instead of vegetable stock?
A: Yes, you can substitute chicken stock if you prefer a non-vegetarian version. - Q: How long should I cook the soup for best flavor?
A: Simmer the soup for about 20-25 minutes, or until the swede and carrots are tender. - Q: Can I add other vegetables to this soup?
A: Absolutely! Adding potatoes or parsnips can enhance the texture and flavor. - Q: Is it necessary to blend the soup at the end?
A: Blending creates a smooth consistency, but you can leave it chunky if you prefer more texture. - Q: How can I make the soup spicier?
A: Add a pinch of cayenne pepper or increase the cumin for extra heat. - Q: Can I freeze the soup for later?
A: Yes, this soup freezes well. Cool it completely before transferring to airtight containers. - Q: What can I serve with this soup?
A: Serve with crusty bread or a fresh green salad for a complete meal.
Swede And Carrot Soup Recipe Substitutions and Variations
A medium turnip can be used in place of a medium swede (rutabaga). This substitute is effective because both root vegetables are similar in taste and texture.
3 large parsnips, for a sweeter flavor, can be substituted for 3 large carrots.
2 leeks, sliced, can take the place of 1 large onion for a milder flavor.
1 teaspoon garlic powder can be used in place of 2 cloves garlic.
1 tablespoon olive oil can be substituted with 1 tablespoon coconut oil for a richer aroma.
Pro Tips
1. Roast the Vegetables: For a deeper flavor, consider roasting the swede, carrots, and onion before adding them to the pot. Toss them with olive oil, salt, and pepper, and roast at 200°C (400°F) for about 25 minutes until they are caramelized. This step can add a rich and smoky dimension to the soup.
2. Add a Touch of Spice: Enhance the warming effect of the cumin by adding a pinch of ground coriander or smoked paprika. These spices pair well with cumin and can elevate the overall taste of the soup.
3. Creamy Finish: For a creamier texture, stir in a splash of coconut milk or a couple of tablespoons of heavy cream after blending. This not only enriches the soup but also adds a subtle layer of flavor.
4. Zesty Garnish: Instead of just parsley, consider adding a sprinkle of lemon zest or a few drops of lemon juice right before serving. The citrus notes will brighten the flavors and balance the sweetness of the root vegetables.
5. Herb Infusion: While simmering, add a small bundle of fresh thyme or a bay leaf to infuse the soup with additional herbal notes. Remember to remove them before blending for a smoother texture.
Swede And Carrot Soup Recipe
My favorite Swede And Carrot Soup Recipe
Equipment Needed:
1. Large pot with lid
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Immersion blender or standard blender
7. Ladle (for serving)
Ingredients:
- 1 medium swede (rutabaga), peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 liter vegetable stock
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, over medium heat, warm the olive oil. Then, toss in the diced onion and stir for about 5 minutes, or until the onion softens and becomes translucent.
2. Insert the crushed garlic and sauté for one more minute, stirring very often so that it does not get scorched.
3. Combine the diced swede and sliced carrots with the onion and garlic in the pot; stir well.
4. Dust the ground cumin over the veggies and work it well into the mix so that it coats everything evenly.
5. Add the vegetable stock to the pot and heat until boiling.
6. Lower the temperature to a gentle simmer, place the lid on the pot, and allow it to cook for approximately 25-30 minutes or until the rutabaga and carrots are tender.
7. Take the pot off the heat and let it cool a bit before blending.
8. Puree the soup with an immersion blender until smooth, or in batches, using a blender, if necessary. Exercise caution with hot liquids.
9. Put the soup back into the pot, and season it with salt and pepper as your taste dictates. If it is necessary, reheat it very gently.
10. Serve it piping hot, with freshly chopped parsley as a touch of elegance. The hearty swede and carrot soup is now ready for your dinner table. Enjoy!
