Root Veggies Soup

Once again my kitchen activities are driven by the contents of my Albert and Eve produce box. To boot, the weather in the Bay Area has been cold and rainy which is perfect for soup.

Turnip Soup

1 medium onion
1 large sweet potato
3 large carrots
3 medium-large turnips
2 tbs olive oil
2 tbs butter
6 cups water
~2 tbs ginger root
1/2 tsp dry dill (better if you have fresh dill)
1/2 tsp freshly cracked pepper
1 tsp salt (or more to taste)
1/2 cup heavy cream
juice from half a lime

Peel and roughtly chop up the onion, sweet potato, carrots and turnips. Set a large pot to a low temperature and heat the oil and melt the butter. Throw the vegetables into the pot, cover, and "sweat" at low temperature for 15 minutes. Add the water, bring to a boil, and simmer for 20 minutes.

Once the veggies have cooked, separate them from the liquid but reserve the liquid. Add the veggies to the food processor, or a blender, along with roughly chopped ginger root. (Adjust the amount of ginger root to your liking, I used about 2 tbs for a noticable but not overpowering ginger flavor.)

Return the pured veggies to the reserved liquid and reheat the soup on medium heat. Add the dill, pepper, and salt. Slowly stir in the heavy cream. Make sure that your soup is not too hot (near boiling point) or you could curdle the cream.

Lastly, squeeze half a lime (or more if you like) into the soup and mix.

And then... eat!

Notes: Instead of regular carrots, I used rainbow carrots which taste pretty much the same. I've also made this soup with a mix of parsnip/turnip/rutabaga and it was just as delicious. You could use 1 tsp powdered ginger but the fresh ginger root is where the real flavor is!