Creamy Curried Root Vegetable Soup


  • 2 tablespoons butter
  • 6 Hakurei turnips, chopped
  • 6 red radishes, chopped
  • 2 heads garlic, chopped
  • 6 green onions, chopped
  • 5 carrots, peeled and chopped
  • 1 1/2 pounds red potatoes, cut into cubes
  • 1 quart vegetable stock
  • 1 bay leaf
  • 1 1/2 cups milk
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons curry powder
  • 2 tablespoons brown sugar
  • 10 grinds cracked black pepper


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.

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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.