Creamy Curried Root Vegetable Soup Recipe

Name: Creamy Curried Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1061

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 6 Hakurei turnips, chopped, 6 red radishes, chopped, 2 heads garlic, chopped, and more.

Yes, Creamy Curried Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Curried Root Vegetable Soup

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