Sweet Turnip and Carrot Soup

infinebalance.com
serves 6-8
​Ingredients

• 2-3 leek thinly sliced (white and light green parts only) , about 1 cup
• 1 Tbsp. olive oil
• 3 turnips peeled and diced, about 3 cups
• 2 large carrot chopped
• 2 medium potato roughly chopped – leave the peel on or off, it’s all good
• 1 cups vegetable stock
• 3 cups water enough to just cover the simmering veggies
• 1/8 tsp. nutmeg
• 1/8 tsp. black pepper
• 1/2 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. old bay seasoning
• 1/4 tsp. cayenne
• 1 tsp. dried dill
• 3/4 cup full fat coconut milk
• salt to taste

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Preparation

• In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.
• Add the remaining ingredients, all except the coconut milk, to the soup pot and bring to a boil. Use just enough liquid to almost cover the vegetables – adjust as necessary. You can always add more later to the pureed soup to get the consistency you like.
• Reduce heat to a simmer and cook the vegetables until vegetables are tender – 20-30 minutes. Puree the soup in batches in a high-speed blender, return to the pot, add the coconut milk and heat through. Taste for seasonings and serve. 

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