Creamy Curried Root Vegetable Soup
In this creamy soup with a curry flavor, turnips, radishes, garlic, onion, potatoes, and carrots are all blended together.
In a big skillet over medium heat, melt the butter.
Turnips, radishes, garlic, and green onions are cooked and stirred in melted butter for about three minutes, or until hot.
Stir the turnip mixture with the red potatoes, carrots, and vegetable stock; simmer; add the bay leaf; and then turn the heat down to low.
For 45 minutes, simmer while stirring occasionally.
Get rid of the bay leaf.
Pour the turnip mixture into a blender in small batches, only filling it halfway.
Start the blender slowly and give the mixture a few quick pulses to get it moving before turning it on to puree.
Transfer to a sizable saucepan and heat gently.