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Curried Root Vegetable Soup

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner
Curried Root Vegetable Soup
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 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
Instructions
1
Heat a large skillet over medium temperature, allowing butter to melt and simmer. Combine turnips, radishes, garlic, and green onions in the skillet with melted butter, stirring frequently until they reach a hot state, approximately 3 minutes. Introduce carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a gentle boil, add bay leaf, and lower heat to a low simmer. Cook at a low simmer, stirring occasionally, for 45 minutes.
2
Discard the bay leaf and proceed with blending the turnip mixture in batches, filling a blender no more than halfway full. Begin the blender, using short bursts to initiate movement before leaving it on for a prolonged period of pureeing. Transfer the blended mixture to a large saucepan over low heat.
3
Combine milk, Worcestershire sauce, curry powder, brown sugar, and black pepper in the saucepan with the soup; stir constantly until the color and spices are evenly distributed. Allow the soup to simmer over very low heat for an additional 10 minutes.