Best 2 Creamy Root Vegetable Soup Recipes

If you are looking for a delicious and comforting meal to warm you up on a cold day, creamy root vegetable soup is the perfect choice. This classic soup is made with a variety of root vegetables, such as carrots, potatoes, parsnips, and turnips, simmered in a creamy broth. The result is a thick, hearty soup that is packed with flavor and nutrients. Best of all, it is easy to make and can be tailored to your own taste preferences.

Let's cook with our recipes!

CREAMY CURRIED ROOT VEGETABLE SOUP

Creamy Curried Root Vegetable Soup image

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.

Provided by tylerss20

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

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 ½ pounds red potatoes, cut into cubes
1 quart vegetable stock
1 bay leaf
1 ½ cups milk
3 tablespoons Worcestershire sauce
2 tablespoons curry powder
2 tablespoons brown sugar
10 grinds cracked black pepper

Steps:

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.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.9 g, Cholesterol 15.1 mg, Fat 6.3 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 457.1 mg, Sugar 17.2 g

CREAMY ROOT VEGETABLE SOUP

CREAMY ROOT VEGETABLE SOUP image

Categories Potato Carrot

Yield 4 to 6 people

Number Of Ingredients 11

Ingredients

4 T. butter
2 carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 leek, white and light green parts only, halved lengthwise, sliced thin, washed and drained - (could substitute an onion, chopped)
1 celery rib, chopped
1 garlic clove, peeled and smashed
1/2 tsp. salt
12 oz. russet potatoes, peeled and cut to 1/2" size
4-5 c. low-sodium chicken broth
1 bay leaf
1/2 c. heavy cream

Steps:

Melt butter in Dutch oven over medium high heat. Add carrots, parsnips, leek, celery, garlic and salt and cook until browned. Add potatoes and stir constantly until vegetables begin to stick together, about 2 min. Add broth and bay leaf and bring to a simmer. Simmer for 15-20 min or until vegetables are tender. Remove bay leaf. Process in blender and return to pot. Stir in cream, finish seasoning with salt and pepper to taste. Keeps well in refrig. I have browned cut-up bacon, used bacon grease to saute the vegetables, and added the crispy bacon pieces back after the soup is pureed.

Tips:

Choose the right vegetables: A good variety of root vegetables will give your soup a lot of flavor and texture. Some good options include carrots, potatoes, parsnips, turnips, and rutabagas.
Don't be afraid to add other ingredients: In addition to root vegetables, you can also add other ingredients to your soup, such as onions, celery, garlic, herbs, and spices.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or even water.
Simmer the soup for a long time: This will help to extract the flavor from the vegetables and make the soup more creamy.
Serve the soup with a dollop of sour cream or yogurt: This will add a little bit of richness and tanginess to the soup.

Conclusion:

Creamy root vegetable soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. With a little bit of planning, you can make a creamy root vegetable soup that everyone will love.