thanhtv
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 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 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.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 9 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 457 mg |
| Sugars | 17 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is now one of my favorite soups! Works great with any root vegetables you happen to have on hand.
Love the soup. I am on a whole 30 diet plan and can not have dairy or sugar along with other things. So I followed the suggestions for vegan recipe using balsamic vinegar in place of Worcestershire sauce. I had no radishes on had and don’t like a lot of spice so I added sweet potatoes instead and left out the brown sugar it was awesome.
There’s nothing wrong with this recipe, but it isn’t great either. I appreciated finding a recipe that used Hakurei turnips, since they were part of my weekly CSA package and I didn’t know what to do with them.
What a great way to use turnips and radishes! I also used kohlrabi instead of carrots bc it was what I had available… But other than that I followed the recipe. So glad you posted this! Thank you!
This was pretty good. I used sweet onion instead of green, 6 cloves of garlic instead of two heads, and heavy cream instead of milk. It wasn’t spicy enough for me so I drizzled some sriracha on my serving. That made it perfect.
This was a fine basic soup. I would tell someone making this for the first time that 1. Do the first step in a pot. 2. 2 heads of garlic is quite a lot. I only used 4 cloves and that was fine. 3. 2 tablespoons of curry powder is way too much. I would recommend only using 1 tablespoon. 4. I might add a regular onion to the mix- not just green onions. Tastes great with rolls.
Fantastic! Loved the way it makes veggies I’d never choose to eat on their own palatable!
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.
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