- 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
- 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.
05/18/2018
recipepes.com
Creamy Curried Root Vegetable Soup, recipe
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455 calories
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