Velvety Carrot Puree Soup with Spice

Ingredients

Estimated total cost: €6.09 · €1.02/serving

• 2 tablespoons of extra virgin olive oilEst. price €0.12–€0.25
• 2 teaspoons of a bespoke salt-free seasoning blend (homemade blends work well too)Est. price €0.08–€0.20
• One 16-ounce can of salt-free diced tomatoes, with their juices (adds depth of flavor)Est. price €0.80–€1.60
• Salt and freshly ground pepper to taste (season generously, taste, then adjust)Est. price €0.01–€0.03
• 1 large sweet onion, finely chopped (sweating the onions will enhance their sweetness)Est. price €0.60–€1.20
• One 16-ounce pouch of petite baby carrots (perfect for quick cooking)Est. price €1.00–€1.80
• 1/2 cup of freshly squeezed or organic-bought orange juice (adds brightness)Est. price €0.20–€0.40
• 2 medium earthy turnips, peeled and finely dicedEst. price €0.70–€1.40
• 2 fragrant bay leaves (remove before serving)Est. price €0.02–€0.05
• One 12.3-ounce block of firm silken tofu, crumbled (pat dry before crumbling for a firmer texture)Est. price €1.80–€2.80

Steps

1. 1

   In a large soup pot, heat 1 tablespoon of oil. Sauté the onion in the hot oil over medium-low heat until it turns golden brown.

2. 2

   Begin by combining the carrots, half of the diced turnips (reserve the remaining portion), bay leaves, and seasoning in a pot. Pour water into the pot until it just about covers the vegetables. Bring the mixture to a rapid simmer, then reduce the heat. Cover the pot and gently simmer for 25 to 30 minutes until the vegetables reach a tender consistency.

3. 3

   Take the pot off the heat and remove the bay leaves. Use a slotted spoon to transfer the vegetables to a food processor or blender. Puree them until smooth, then return the mixture to the soup pot.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Carrot puree soup has a long history in European cuisine, particularly in French and Italian culinary traditions. The addition of warming spices like cinnamon and ginger adds depth and complexity to the dish, reflecting a fusion of flavors from different cultures.

• Seasonal note

  Carrots, turnips, and onions are typically in season during the fall and winter months, making this soup a great choice for a warm and comforting meal during colder weather.

• Health note

  This velvety carrot puree soup is a nutritious option, providing a good source of protein, fiber, and essential vitamins like A, C, and K. The soup is low in saturated fat and cholesterol, making it heart-healthy and suitable for those watching their fat intake.