Carrots and Roots – Purée Soup

Posted · 32 Comments

I’m not so happy with the name I just gave this soup, if you can think of a better name feel free to let me know :) Anyway’s, lol, I’m really pleased with how this soup turned out!  With our last farmers market coming up on Saturday, I decided to use up most of my root vegetables I had stored from last month’s market.  I adore root vegetables as they save for so long in the crisper!  I cannot wait to have a root cellar one day filled with beautiful root veggies.
The key player in this soup are carrots!  Homegrown, local carrots from Grinnel Heritage Farm.  Their carrots are some of the best I have ever tasted.  Sweet, crunchy, and not a hint of tartness.  The kids and I have been enjoying these carrots, so I was a bit sad to use up the last of our batch.  However, they made an outstanding soup!  To add some depth to the soup, I added turnips and for that creamy texture I was searching for, potatoes!  Of course homemade chicken stock, full fat milk, and freshly grated parmesan rounded out the flavors creating a beautiful soup for a cold winter’s day!

Carrots and Roots – Purée Soup

(I’ve been using my kitchen scale for more precise measurements)

  • 8oz carrots, chopped (about 5)
  • 6oz potatoes, chopped (about 3 small potatoes)
  • 4oz turnips, chopped (I used one large and 2 small)
  • 1 onion, chopped
  • 4 cups chicken broth (preferably homemade)
  • 1 cinnamon stick
  • 1/2 cup full fat milk
  • 1/2 cup freshly grated parmesan cheese
  • Salt and Pepper to taste
  • roasted, seasoned garbanzo’s to garnish (optional)
  • homemade creme fraiche to garnish (optional)


  1. In a dutch oven or large pan, saute onion until translucent.
  2. Add the root vegetables and saute for about 2-3 minutes.
  3. Cover, lower heat to low, and sweat for about 10 minutes.  Stir every five minutes or so to make sure vegetables are not sticking to the bottom of the pan.
  4. Add 4 cups of chicken broth, cinnamon stick, and bring to a boil, then reduce to medium.  Simmer vegetables for about 20 minutes or until root vegetables are tender.
  5. Once vegetables are tender, remove cinnamon stick and puree all contents in a blender.  Return to pan.
  6. Add 1/2 cup full fat milk, 1/2 cup parmesan cheese and salt and pepper to taste.  Simmer for an additional 5-8 minutes.
  7. Garnish with homemade creme fraiche and roasted/seasoned garbanzo’s.

For the roasted and seasoned garbanzo’s I used Dara’s recipe from Cookin Canuck.  I did, however, soak dry garbanzo’s and I used different seasonings after roasting them.  I used a combination of rapadura sugar and spanish paprika.  They turned out delicious and I can’t wait to make more using different seasonings!  Definitely check out the recipe!

Buen Provecho!

This post is part of Whole Foods for the Holiday’s.

32 Responses to "Carrots and Roots – Purée Soup"
  1. knownbyname says:

    Sounds and looks absolutely yummy, Diana! One of the best soups I've ever had ANYWHERE was one I had in Spain – up in Alcoy – it was a cream of lentil – I'm not sure what else was in there, but it was smooth as silk, savory, and – gosh, now my mouth is watering just thinking of it! I've got to get my friend to ask the chef there if they'll share the recipe!

  2. says:

    This soup looks delicious! I love soups and have been serving them to my children ever since they were old enough to eat solids (cutting on the milk/cream/salt first). I am also a big fan of roots vegetables and have been using them frequently in different dishes… and like you, I am a little bit sad that our farmers' markets are off until early Spring! Gracias!

  3. 5 Star Foodie says:

    The smooth consistency of this soup looks so perfectly silky and delicious!

  4. jose manuel says:

    Tiene un aspecto delicioso. Gracias por la receta

  5. Kristen says:

    Full fat dairy is so amazing in any context, but with veggies like these…brilliant!

  6. Sook says:

    Oh wow! Your soup looks so delicious! I love soups like this… It kind of reminds me of my favorite butternut squash soup. Yum!

  7. Andrea@WellnessNotes says:

    Sounds like a wonderful soup! The pictures makes me want to enjoy a cup right now… :)

  8. Cookin' Canuck says:

    Whatever you call it, this soup looks wonderful to me. I love making blended soup that rely mostly on the pureed veggies for thickening. I actually made on last night and I felt so healthy eating it!

    I'm so glad you enjoyed the roasted chickpeas. I'm looking forward to trying your combination of spices.

  9. Mama Podkayne says:

    Winter Carrot Delight…only say it in Spanish! 😉

  10. Mama Podkayne says:

    Winter Carrot Delight…only say it in Spanish! 😉

  11. Simply Life says:

    oh this soup sounds so fresh and delicious!

  12. Anncoo says:

    Mmm..this soup looks so perfect :)

  13. GreenRanchingMom says:

    This soup sounds great!! Maybe, Root Cellar Soup ?? Because, you could use any root vegetable!

  14. 3 hungry tummies says:

    looks so silky and creamy, yum!!

  15. Chow and Chatter says:

    great soup, sorry no inspiration on the name he he

  16. Cristie says:

    This looks like a wonderful soup to sit down to on a cold evening. Love all the veggies.

  17. Abby says:

    I still think velvet from underground :) I can't wait to try it on the kids-looks great. And, Rachel Ray had done roasted chickpeas several years back and we tried them then. I have been meaning to try again-I will have to check out yoru recipe.

  18. Erica says:

    I love soup! That looks delicious, Diana! Great pictures.

  19. Vegetable Matter says:

    The creme fraiche and chickpeas on top are genius. I'm not coming up with anything creative for the name, either, but your picture is all you need.

  20. Tasty Eats At Home says:

    This looks delicious! Not to mention it happens to be budget friendly – my favorite kind of dish!

  21. angela@spinachtiger says:

    I have turnips and wondering what to do with them. I love carrot soup, so I think you gave me a great idea. As far as names….caroot. Corny,huh?

    Your picture really shows off how creamy this soups looks.

  22. girlichef says:

    Yum, I adore root veggies…and totally want a cellar to store them in!! Your soup sounds amazing…and so do the chickpeas!

  23. Lauren says:

    Gorgeous soup! Such heavenly flavours you've got in there =D.

  24. Elin says:

    Diana , this is so good, rich and flavorful. Thanks for sharing such a delightful blended soup :)

  25. Fresh Local and Best says:

    I love the photos in this post, they are so elegant and beautiful! This looks like a wonderfully creamy and flavorful soup!

  26. Divina Pe says:

    This is probably the smoothest soups I have ever seen on the web.

  27. Unplanned Cooking says:

    Sorry, don't have a name for you, but the soup looks yummy! I love how well root vegetables keep. I feel like we waste less food in the winter.

  28. myblissfulbites says:

    Ahh one of my favorite things about cold weather is warm soups like this. And like you, don't know how I would get through a winter without some root veggies that stay so well in the fridge.

    I'm with Divina, this is one of the smoothest soups out there!

  29. Arabic Bites says:

    I love carrots in soup :)
    & your soup looks gorgeous…wonderful for a cold rainy day 😀

  30. My Little Space says:

    Again, my comment went missing! Gosh… however, just want to let you know that this is such comforting soup. Nothing better than having such soup under this kind of freezing weather.

  31. Oh…I love soup and this one looks so good. I’m pinning it to my food board so I can find it later.

    That’s exactly what I’m looking for in my Link Party that just opened a few minutes ago. This week on Future Expat’s Required Ingredient Link Party, we are featuring potato recipes. I hope you’ll come link up this one and any others you think others will like!

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