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.

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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

286.56 calories; 8.19 g protein; 52.93 g carbohydrates; 8.47 g dietary-fiber; 17.25 g sugars; 6.29 g fat; 3.4 g saturated-fat; 15.06 mg cholesterol; 10658.17 IU vitamin-a-iu; 4.2 mg niacin-equivalents; 0.83 mg vitamin-b6; 62.98 mg vitamin-c; 66.51 mcg folate; 223.06 mg calcium; 3.66 mg iron; 71.76 mg magnesium; 1270.38 mg potassium; 457.05 mg sodium; 0.28 mg thiamin; 56.57 calories-from-fat; 70 percent-of-calories-from-carbs; 18 percent-of-calories-from-fat; 10 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat


Reviews (8)

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Most helpful positive review

Anonymous
02/02/2014
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.
(1)

Most helpful critical review

Anonymous
10/07/2014
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.
(4)
9 Ratings
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  • 4 Rating Star 2
Anonymous
10/07/2014
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.
(4)
Anonymous
02/02/2014
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.
(1)
Anonymous
08/21/2014
Fantastic! Loved the way it makes veggies I'd never choose to eat on their own palatable!
(1)
Heather Sheffey
07/05/2015
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!
(1)
moonchyldcrab82
10/27/2014
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.
Linda T
01/01/2013
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
MPEBLE
11/17/2016
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.
Heidi Lichon
01/14/2018
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.