Creamy Curried Root Vegetable Soup recipe
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Ingredients
- 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 ½ pounds red potatoes, cut into cubes 1 quart vegetable stock 1 bay leaf 1 ½ cups milk 3 tablespoons Worcestershire sauce 2 tablespoons curry powder 2 tablespoons brown sugar 10 grinds cracked black pepper
Nutrition Info
- 286.6 caloriescarbohydrate: 52.9 gcholesterol: 15.1 mgfat: 6.3 gfiber: 8.5 gprotein: 8.2 gsaturatedFat: 3.4 gservingSize: -sodium: 457.1 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Curried Root Vegetable Soup
Directions
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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.