2 medium turnips, peeled and chopped
2 large carrots, peeled and chopped
1 large onion, finely chopped
3 tbsp olive oil
1/2 tsp black mustard seeds
1 tbsp grated ginger
1 tsp ground coriander seeds
1 tsp curry powder
5 cups water
2 tsp freshly squeezed lemon juice
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
3 tbsp sour cream or natural yoghurt.
Prepare onions and spices
Heat oil in a large saucepan and add the onions, Sauté for around 4 minutes until onions are translucent. Add the mustard seeds, curry powder and coriander seeds to the pot and cook for 1 minute while stirring. Add the grated ginger and cook for a further minute.
Cook the soup
Add the chopped turnips and carrots and 5 cups water. Add salt and pepper to taste. Stir well, bring to the boil and reduce to a simmer and cook uncovered for around 25 minutes until vegetables are tender.
Puree the soup
Keep 1 cup of the liquid aside and allow the rest to cool slightly. Process in a food processor or liquidiser until smooth. Return to pot and use the set aside broth to thin the soup as required. Stir in the lemon juice and add salt and pepper to taste.
Serve in hot bowls.
Serve soup in bowls and stir in sour cream or natural yoghurt