Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 287
- Carbohydrate: 53g
- Fat: 6g
- Fiber: 9g
- Protein: 8g
- Sugar: 17g
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