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Turnip, pear & carrot cream soup
Photo credit: Cindy Boyce

Turnip, pear & carrot cream soup

Turnip, pear & carrot cream soup
Photo credit: Cindy Boyce
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Here’s a delicious creamy soup recipe made with the most amazing combination of flavors. The pear softens the turnip’s stronger taste thus balancing each other out. 

  • Serves4 to 6
  • Prep time15 min
  • Cook time50 min
  • Timeout30 mins
  • FreezingFreezes well


  • 2 tablespoons of butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons of honey
  • 2 cups of turnips, peeled and diced
  • 2 cups of pears, diced
  • 2 cups of carrots, peeled and chopped
  • Salt & pepper, as preferred
  • 2 cups of vegetable broth
  • 1 can (396 ml) of coconut milk
  • 1/4 cup of chopped nuts, as preferred
  • A drizzle of nut or sesame oil


  1. Heat the butter in a large pot on medium heat then brown the onion, garlic, honey, turnip, pear and carrots for 8 minutes. Season.
  2. Add the vegetable broth and coconut milk. Bring to a boil, reduce heat then simmer for 40 minutes.
  3. Blend the soup until smooth with a food processor or a hand-held mixer. Taste and adjust seasoning if needed.
  4. Top with nuts and a drizzle of oil to serve.

Tips & tricks

Adjust the liquid quantities depending on the desired texture.

Keeps for 3 days in the refrigerator and for 6 months in the freezer. 


Recipe published on August 19, 2018