Soups/ Vegetable and Grain Soups

Turnip Soup with Carrot Crisps

The spring is here, I can feel it! The birds are singing and the air is so fresh. I love the early mornings when I come down to my patio to check out the weather and I can feel how the earth is waking up after a long sleep. But before we all dive into yellow colors, Easter eggs and pink flowers I would like to say goodbye to the winter, to those cold days when we were sharing great food with our dear friends by the fireplace, to winter holidays and to snowflakes (we had snow only 3 times this winter), and many more unforgettable moments of the past season. We had a long walk with my daughter in Taylor Park on a beautiful sunny and warm day, and yet the presence of winter is still here. We are in the middle of season change and I love the times when winter is holding hands with spring.

Very soon we are going to plan spring menus with greens and berries, salads and chilled soups, but before that, I would like to share with you one more dish which represents to me an essence of the passed cold days – Turnip Soup with Carrot Chips.

Turnip Soup with Carrot Crisps

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  • 3-4 small turnips, white or purple, peeled and cubed, about 3 cups
  • 1 medium onion, diced
  • 1 Tbs. olive oil
  • 3-4 cups vegetable stock or water
  • 1/4 tsp White Pepper
  • salt to taste
  • 1 cup milk or cream
  • 2 Tbsp. butter
  • 1 medium carrot
  • canola oil for frying carrot chips
  • Black Hawaiian Sea Salt (optional)
  • scallions for garnish, or any other herb



Warm the oil in a pot over medium heat, add the onion and cook for a few minutes. Add the turnips and vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until turnip is tender.


In the meantime, using a vegetable peeler slice the carrots. Pat them off with a paper towel to remove excess moisture. Heat the canola oil (350F) and fry the carrot strips until they crisp up. Drain them on paper towels and season with salt.


When the turnips are tender, puree the soup in a food processor. Return to low heat, add milk or cream, butter, and then season with salt and white pepper.


Ladle the soup into warmed bowls and garnish each serving with scallions and the crispy carrot strips. Sprinkle with Black Hawaiian Sea Salt. Serve immediately.

Turnip soup with carrots

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  • Reply
    Rosa's Yummy Yums
    March 13, 2013 at 6:26 pm

    A wonderful soup! So pretty with that carrot topping.

    Yay, spring has arrived in your corner of the woods. Here, it is still quite grey, cold and wintry.



  • Reply
    March 13, 2013 at 8:16 pm

    I believe the spring is on a way to your home land. Wishing you a very nice day, Rosa!

  • Reply
    La Table De Nana
    March 13, 2013 at 8:21 pm

    Yelena..your daughter is so cute:) I miss my girls! they are moms flew by..
    I didn't know you were taht close to Buck's County..we visited friends there ap 30 yrs ago.. Loved Peddlar's Village..and we ate snapper soup at a charming resto ..
    My girls were 4 and 2 I think..

    Charming place..
    Love the idea of the carrot crisps..will they stay crisp for a few hrs?

    Thinking make ahead for guests..

    Great sharp sharp

  • Reply
    March 13, 2013 at 8:33 pm

    Monique, thank you for such a lovely comment. If you ever will plan to travel in my part of the world, please visit me, I know many delicious places.

    I can not tell you if the carrot crisps will stay crisp for hours, we ate it all with the soup in 10 minutes. They were very crispy, so I think they be OK.

  • Reply
    Purabi Naha
    March 14, 2013 at 9:22 am

    Your daughter is a darling! This soup is so full of flavours!! I am sure my family would love this hearty soup!

  • Reply
    March 14, 2013 at 12:59 pm

    The bowl of soup looks really inviting…YUM!!
    Your pictures definitely makes me want to go for a walk in the state park close to my house…lovely!!

  • Reply
    La Table De Nana
    March 15, 2013 at 1:31 am

    Thank you ..I will try them Yelena:-)

  • Reply
    Nami | Just One Cookbook
    March 16, 2013 at 6:38 am

    Awww your daughter is in the photo today! That's so sweet and very personal. I also got to see your beautiful landscape pictures too! Love the orange carrot popping out of the soup. Such a beautiful contrast from carrot to the soup bowl. Love it!

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