Creamy Curried Root Vegetable Soup

4.2
(10)
9 Reviews
4 Photos

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.

Submitted by tylerss20
Published on March 5, 2020
4
4
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

287 Calories
6g Fat
53g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 287
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 15mg 5%
Sodium 457mg 20%
Total Carbohydrate 53g 19%
Dietary Fiber 9g 30%
Total Sugars 17g
Protein 8g 16%
Vitamin C 63mg 70%
Calcium 223mg 17%
Iron 4mg 21%
Potassium 1270mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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