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Creamy Curried Root Vegetable Soup
Creamy Curried Root Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Creamy curry soup with pureed turnips, radishes, garlic, onion, potatoes, and carrots.
Ingredients:
  • 6 Hakurei turnips, chopped
  • 6 red radishes, chopped
  • 2 heads garlic, chopped
  • 6 green onions, chopped
  • 5 carrots, peeled and chopped
  • 1.5 pounds red potatoes, cut into cubes
  • 1 quart vegetable stock
  • 1 bay leaf
  • 1.5 cups milk
  • 2 tablespoons curry powder
  • 2 tablespoons brown sugar
  • 10 grinds cracked black pepper
Instructions:
  • In a large skillet over medium heat, melt butter. Sauté turnips, radishes, garlic, and green onions in the butter for about 3 minutes until heated through. Add carrots, red potatoes, and vegetable stock to the skillet. Bring to a simmer, add bay leaf, and reduce heat to low. Simmer, stirring occasionally, for 45 minutes.
  • Remove and discard the bay leaf. Blend the turnip mixture in batches, filling the blender pitcher no more than halfway. Start the blender carefully with a few quick pulses to get the mixture moving, then let it puree. Transfer the puree to a large saucepan over low heat.
  • Combine milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup, stirring constantly until color and spices are evenly mixed. Simmer over very low heat for 10 minutes.

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