Creamy Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.
Turnips. Another vegetable I have never eaten before. The most common are the white turnip and according to Wikipedia, the turnip was a well-established crop in Hellenistic and Roman times. The root is high in Vitamin C and is only 34 calories.
I had purchased some during my fruit and vegetable run last week, but since I haven't been feeling well, I had forgotten they were there and found them buried in the bottom of my vegetable drawer.
So I did my weekly "refrigerator clean-out" to make room for next weeks fresh fruits and veggies.
How do you make Asian Root Vegetable Soup?
For this recipe you'll need carrots, celery, turnips, sweet potato, garlic, scallions, fresh ginger, stir fry oil, all purpose flour, soy sauce, vegetable broth, and heavy cream.
In a large pot or Dutch oven, heat the oil; then add in the carrots, celery, turnips, sweet potato, garlic, scallions, and ginger. Saute for about 5-10 minutes then add flour and mix well.
Next, add the soy sauce and broth; mix well. Bring to a boil, reduce heat then let simmer for 45 minutes or until all of the vegetables have softened.
In a separate saucepan, heat the cream until warmed. Use your immersion blender to blend all of the ingredients together. Season with salt and pepper and garnish with chopped scallions.
This Asian Root Vegetable Soup makes eight cups and was super creamy, flavorful and delicious! ~Enjoy!
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Creamy Asian Root Vegetable Soup
Ingredients
- 2 tbsp. Stir Fry Oil
- 1 c. Carrots, peeled and diced
- 2 Stalks Celery, washed and chopped
- 2 White Turnips, peeled and chopped
- 1 Small Sweet Potato, peeled and chopped
- 2 Cloves Garlic, minced
- ¼ c. Scallions, chopped
- 2 tsp. Fresh Ginger, grated
- 2 tbsp. All Purpose Flour
- ¼ c. Low Sodium Soy Sauce
- 4 c. Low Sodium Vegetable Broth (or chicken broth)
- 2 c. Water
- ½ c. Heavy Cream
- ½ c. 2% Milk
Instructions
- In a large pot or Dutch oven, heat the oil then add in the carrots, celery, turnips, sweet potato, garlic, scallions, and ginger. Saute for about 5-10 minutes then add flour and mix well.
- Next, add the soy sauce, broth and water and mix well. Bring to a boil, reduce heat then let simmer for 45 minutes or until all of the vegetables have softened.
- In a separate saucepan, heat the cream and milk. Use your immersion blender to blend all of the ingredients together. Season with salt and pepper and garnish with chopped scallions. Makes 8 cups.
Lisa @ Lisa's Dinnertime Dish says
This sounds really delicious, Carrie! I think I might just clean out my veggie drawer and see what I can come up with!!
Carrie's Experimental Kitchen says
Thanks Lisa~I can't wait to see your creation! 🙂
The Harried Cook says
Gorgeous flavors... and hearty too! I love me a good soup 🙂
Carrie's Experimental Kitchen says
Thank you!
Amee says
looks great Carrie!