TURNIP AND CARROT SOUP Ingredients 2 medium turnips (shalgham) peeled and roughly chopped 1 medium carrot peeled and roughly chopped 1 tbsp butter ½ tbsp olive oil 1 tbsp finely chopped garlic 1 medium onion roughly chopped 2-3 fresh thyme sprigs 4 cups vegetable stock Salt to taste Crushed black peppercorns to taste 1 cup milk ¼ cup fresh cream Chopped fresh chives for garnish Method 1. Heat butter and olive oil in a non-stick deep pan. 2. Add garlic and sauté for 1 minute. Add onion and mix well. Cook till it turns translucent. 3. Pluck the leaves of thyme sprigs and add into the pan and mix well. 4. Stir in the carrot and turnips and sauté on high heat for 2-3 minutes. 5. Reduce the heat to medium pour the vegetable stock add salt and crushed black peppercorns and mix well. Cover and cook for 8-10 minutes. 6. Switch the heat off and blend the mixture with an electric hand blender till smooth. 7. Add milk and continue to blend. 8. Place the pan back on heat. Cook for 2-3 minutes. Add fresh cream mix and cook for 1-2 minutes. 9. Transfer the soup into serving bowls garnish with chives and crushed black peppercorns. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #TurnipandCarrotSoup