Creamy Curried Root Vegetable Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Creamy Curried Root Vegetable Soup Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr10 mins

Total: 1hr40 mins

Servings: 6

Yield: 6 servings

Creamy Curried Root Vegetable Soup Recipe

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

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Step 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.

Nutritional Information

Creamy Curried Root Vegetable Soup Recipe

Servings Per Recipe:6

Calories: 286.6

% Daily Value *

Protein: 8.2g 16%

Carbohydrates: 52.9g 17%

Dietary Fiber: 8.5g 34%

Sugars: 17.2g

Fat: 6.3g 10%

Saturated Fat: 3.4g 17%

Cholesterol: 15.1mg 5%

Vitamin A Iu: 10658.2IU 213%

Niacin Equivalents: 4.2mg 32%

Vitamin B6: 0.8mg 52%

Vitamin C: 63mg 105%

Folate: 66.5mcg 17%

Calcium: 223.1mg 22%

Iron: 3.7mg 20%

Magnesium: 71.8mg 26%

Potassium: 1270.4mg 36%

Sodium: 457.1mg 18%

Thiamin: 0.3mg 28%

Calories From Fat: 56.6

*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.