Serve up this flavorful carrot swede soup as a cozy warming lunch idea or light dinner! Super simple to make with fresh carrots, swede (also called rutabaga), spices and pantry staples, it's a quick, easy and budget-friendly stovetop recipe.
Have a peek at my celery leek soup and my cauliflower zucchini soup for next time!
Much like my broccoli zucchini soup and my vegetable gnocchi soup, this carrot and swede soup is a veggie-packed lunch idea perfect for a cold winter day. It has a delicious sweetness from the veggies and a hint of fragrant spice from ground coriander and turmeric - so delicious!
Easy to find affordable ingredients? Check. No fancy kitchen equipment required? Check? Full of flavor and easy to make? Of course!
Do check out my Hokkaido pumpkin soup, carrot celeriac soup, vegetable soup without tomatoes, cauliflower potato leek soup and celery zucchini soup for more fun veggie lunch options!
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🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Carrots and swede - choose fresh unbruised produce. If you're using organic carrots they likely just need a wash and won't need to be peeled, but you probably want to peel non-organic.
- Ground coriander - it has a delicious pungent, slightly citrus flavor. If you only have coriander seeds, simply dry toast them and grind them up!
- Root ginger - give it a peel with a small spoon then dice to give a zingy spice to the soup.
📖 Swaps and variations
Swap ground coriander for other spices. If you're unsure whether ground coriander is for you, or you're just out, then you can add a little extra turmeric and some sweet paprika. It will change the taste a little but still be delicious!
Add more spice! If you love a spiced swede carrot soup simply add a pinch more!
🔪 Step by step instructions
Making this carrot and swede soup recipe is very simple, with basic ingredients and kitchen equipment.
All the instructions are in the recipe card below, but these photos should help guide you.
Step 1: Cook onion, garlic and spices
Drizzle a little olive oil in a large soup pot and bring to a low heat. Cook diced onion for 4-5 minutes, until softened. Add garlic, root ginger, turmeric and ground coriander and cook for a few minutes (image 1).
Step 2: Add root vegetables
Tip the diced carrots and swede into the soup pot and mix into the onion and spice mixture. Cook for 2-3 minutes (image 2).
Step 3: Add vegetable broth
Pour in vegetable broth and bring to a boil. Reduce the heat and cook the soup for 20 minutes, or until the carrots are fork tender (image 3).
Step 4: Blend the carrot swede soup
Pour the non-dairy milk into the pot and stir well. Then use an immersion blender to blend the soup. Ladle into your serving bowls, garnish with fresh parsley or coriander and enjoy! (image 4).
💭 Recipe tips and notes
- Peel and roughly dice the carrots and swede. Have them as a roughly similar size, but no need for them to be perfectly even as we are going to blend them.
- Make sure the carrots are fork tender before you blend them. Give them an extra couple of minutes if needed.
- Optionally roast the vegetables. For extra flavor you can roast the vegetables beforehand. It will add extra time to the recipe but will be delicious! You can shorten the cook time in the soup pot if you do so.
📋 Frequently asked questions
Swede has a mild, earthy yet slightly sweet flavor. If you choose to roast the swede it will become even sweeter.
Yes, they are the same root vegetable. They just have different names in different countries.
You can of course roast the carrots and swede to bring out their sweetness. This will add some cook time to the recipe while they are in the oven, but you won't need to cook them for as long in your soup pot.
It's very easy to freeze this carrot and swede soup. Simply allow to cool, then portion into freezer-safe containers or bags. When reheating on the stovetop you may need to add a touch of vegetable stock to the pot.
🍽 How to serve carrot swede soup
There are so many good combinations for side dishes for soups. Here are some tasty ideas:
- Pair with a crusty bread roll or slices of baguette, or for gluten free options then I suggest to try my chia flax crackers.
- For a colorful side dish, salads are always a good option. My beet and butternut salad is a little more hearty, or choose my fennel cucumber salad or air fryer lettuce for lighter sides.
- Hot vegetable sides are always delicious, and my pesto Brussels sprouts and air fryer celery are both fun ideas!
🍲 More tasty soup recipes
Choose from so many fun soup recipes here including my vegetable orzo soup, broccoli asparagus soup and roasted pumpkin and cauliflower soup as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Carrot Swede Soup
Equipment
Ingredients
- 4 large carrots peeled, diced
- 2 cups swede peeled, diced
- 1 tablespoon olive oil
- ½ onion diced
- 2 garlic cloves minced or finely diced
- ½ inch root ginger peeled, diced
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- ½ cup non-dairy milk
- pinch salt
- pinch black pepper optional
Instructions
- Peel and dice the carrots and swede.
- Drizzle olive oil in a large soup pot and cook diced onion for 4-5 minutes, until softened. Add garlic, ginger, turmeric and ground coriander and cook for 1-2 minutes, stirring well.
- Tip in the diced carrots and swede and cook for 2-3 minutes on a low to medium heat. Pour in the vegetable broth and bring to a boil. Reduce the heat to a very light simmer and cook the soup mixture for 20 minutes (or until the carrots are fork tender).
- Pour in the non-dairy milk and give it a stir. Use an immersion blender to blend the soup or transfer batches to a food processor.
- Ladle into your bowls and enjoy!
Notes
- If your carrots are organic, you likely don't need to peel them. Just give them a wash!
- Make sure the carrots are fork tender before you blend them. Give them a few more minutes of cook time if required.
- My UK readers will want to use vegetable stock for the soup.
- Nutritional information is auto-generated and should be understood to be an estimate.
- vegetable broth / stock will depend upon ingredients used.
- onion, garlic and ginger score 1.
- swede is not rated. It is low histamine on other lists, but only try if you know you tolerate it well.
- non-dairy milk has variable scores.
- coriander scores 1 on the SIGHI list, but it is unclear whether they are referring to fresh coriander or ground coriander. If unsure, you can leave it out and add a little more turmeric and a pinch of sweet paprika.
Camilla says
Delicious! Easy to make and full of flavour. I didn't have any ground coriander, so made it without and it still had a really lovely taste. This will be my go-to soup for the autumn and winter and I'm looking forward to making it for friends and family too. So cosy and comforting!
Claire says
So lovely to hear that that you enjoyed it so much Camilla! It does feel perfect for this time of year when we need something cosy I think. Thanks so much for taking the time to comment 🙂