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How to Make Creamy Curried Root Vegetable Soup - A Step-by-Step Guide

Welcome to our creamy curried root vegetable soup recipe! This hearty and flavorful soup is perfect for the colder months and is a great way to use up any leftover root vegetables you may have in your kitchen. The combination of sweet and earthy root vegetables, aromatic spices, and creamy coconut milk makes for a comforting and satisfying dish that everyone will love.

This soup is not only delicious, but it's also packed with nutrients. Root vegetables like carrots, sweet potatoes, p...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    287 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 15mg
    • Sodium: 457mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 9g
    • Total Sugars: 17g
    • Protein: 8g
    • Vitamin C: 63mg
    • Calcium: 223mg
    • Iron: 4mg
    • Potassium: 1270mg

    Categories

    Creamy recipes
    Curried recipes
    Root vegetable recipes
    Soup recipes