Creamy Curried Root Vegetable Soup Recipe -
Creamy Curried Root Vegetable Soup Recipe

Creamy Curried Root Vegetable Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 40 mins


  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!

Most Helpful Critical Review
Oct 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.


7 Ratings

Oct 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.

Aug 21, 2014

Fantastic! Loved the way it makes veggies I'd never choose to eat on their own palatable!

Feb 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.

Jan 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


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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