Creamy Curried Root Vegetable Soup

Ingredients

• 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

Directions

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.