Creamy Soup of Curried Root Vegetables

Ingredients 0/14

Step 1

Melt the butter in a large skillet over medium heat. Toss in the turnips, radishes, garlic, and green onions, and cook everything together for about 3 minutes until it’s heated through and fragrant. Next, add the carrots, red potatoes, and vegetable stock to the skillet. Bring the mixture to a gentle simmer, then throw in a bay leaf and lower the heat so it keeps simmering slowly. Let it cook, stirring now and then, for about 45 minutes until the veggies are really tender.

Step 2

Once everything is soft, fish out the bay leaf and set it aside. Working in batches, carefully transfer the veggie mixture to a blender—only fill it halfway to avoid spills. Pulse a few times to break things up, then blend until smooth. Pour the pureed soup into a large saucepan over low heat.

Step 3

Now stir in the milk, Worcestershire sauce, curry powder, brown sugar, and a good pinch of black pepper. Keep stirring constantly so the spices blend evenly and the soup takes on a nice, rich color. Let it simmer gently on very low heat for about 10 more minutes to bring all the flavors together before serving.