Creamy Curried Root Vegetable Soup

Creamy Curried Root Vegetable Soup

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
tylerss20
Recipe by  tylerss20

“This is a hearty, thick soup with a little bit of heat from the curry. I've used this combination of vegetables a few times with great success, but using earthy tubers, taproots, and alliums is the key, so try different things. For this recipe, you'll need a large skillet or wok, a medium saucepan, and a food processor or blender. I enjoy spicy foods, so you may want to reduce pepper and curry amounts. I used half milk and half cream once and got a very nice creamy soup, but some may prefer the thinner consistency of using only milk. This recipe can be adjusted for vegan palettes by using an olive oil substitute for the butter, coconut or soy milk, and an anchovy-free Worcestershire sauce. Balsamic vinegar can do in a pinch.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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. 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. 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.

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Reviews (2)

Rate This Recipe
camckee
0

camckee

This is a great way to use most of the winter root vegetables I get in my CSA. I've yet to find something better to clear our fridge. I make a double batch and freeze it in small portions to take to work. I also find that you can substitute just about any root vegetable if you don't have the amounts of the ones listed. I used a food processor to mince everything instead of dicing them since the soup gets puréed anyway.

LindaT
0

LindaT

Nice soup. I used olive oil to saute things and all milk. Still came out nice and thick. I used a little bit more than half the curry.. I should have used about half.. its just a tad too spicy. I'l remember to temper it futher next time. I also didnt use 2 head of garlic.. didnt have that much in the house

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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