Recipe by tylerss20
"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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Hakurei turnips, chopped
red radishes, chopped
green onions, chopped
carrots, peeled and chopped
1 1/2 pounds
red potatoes, cut into cubes
1 1/2 cups
cracked black pepper
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Curried Root Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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