Creamy Curried Root Vegetable Soup
Creamy Curried Root Vegetable Soup requires roughly 1 hour and 40 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free recipe has 264 calories, 7g of protein, and 7g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have green onions, brown sugar, radishes, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive soup. Autumn will be even more special with this recipe.
Instructions
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.