Name: Creamy Curried Root Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Hakurei turnips, chopped - 6; Red radishes, chopped - 6; Garlic, chopped - 2 heads; Green onions, chopped - 6; Carrots, peeled and chopped - 5; Red potatoes, cut into cubes - 1 ½ pounds; Vegetable stock - 1 quart; Bay leaf - 1; Milk - 1 ½ cups; Worcestershire sauce - 3 tablespoons; Curry powder - 2 tablespoons; Brown sugar - 2 tablespoons; Cracked black pepper - 10 grinds

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Curried Root Vegetable Soup

1. Butter - 2 tablespoons

2. Hakurei turnips, chopped - 6

3. Red radishes, chopped - 6

4. Garlic, chopped - 2 heads

5. Green onions, chopped - 6

6. Carrots, peeled and chopped - 5

7. Red potatoes, cut into cubes - 1 ½ pounds

8. Vegetable stock - 1 quart

9. Bay leaf - 1

10. Milk - 1 ½ cups

11. Worcestershire sauce - 3 tablespoons

12. Curry powder - 2 tablespoons

13. Brown sugar - 2 tablespoons

14. Cracked black pepper - 10 grinds

How to cook deliciously - Creamy Curried Root Vegetable Soup

1. Stage

Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.

2. Stage

Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.

3. Stage

Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.