Cream of Carrot and Turnip Soup with Maple Syrup

My Garden Life
October 29, 2018

Servings: 4


1 onion, chopped

1 tablespoon olive oil

1 leek, chopped with the green parts discarded

3 carrots, peeled and sliced

1 turnip, peeled and cut into 1/2-inch cubes

4 cups chicken broth

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

Salt and pepper

3 tablespoons maple syrup

1/2 cup heavy cream


Sautee the onion in the oil in a large saucepan until translucent. Add the leek, carrots, turnip and chicken broth. Let it simmer for 30 minutes, or until all vegetables are soft. Stir in the nutmeg, cardamom, salt and pepper.

Transfer the vegetable and broth mixture to a blender and puree until smooth. Transfer back to the saucepan. Gently stir in the maple syrup and cream. Serve immediately with a salad and garlic bread for a quick and easy meal that your family will love.


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