Creamy Curried Root Vegetable Soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 6 hakurei turnips, chopped
• 6 red radishes, chopped
• 2 heads garlic, chopped
• 6 green onions, chopped
• 5 carrots, peeled and chopped
• 1 1/2 pounds red potatoes, cut into cubes
• 1 quart vegetable stock
• 1 bay leaf
• 1 1/2 cups milk
• 3 tablespoons worcestershire sauce
• 2 tablespoons curry powder
• 2 tablespoons brown sugar
• 10 grinds cracked black pepper

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• 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.
• 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.
• 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.