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Home » Recipes » Asian

January 27, 2012 · 5 Comments

Creamy Asian Root Vegetable Soup

Asian· Soup Recipes

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Creamy Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.

Creamy Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.

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.

Creamy Asian Root Vegetable Soup

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. 

Creamy Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.

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

Creamy Asian Root Vegetable Soup

Carrie's Experimental Kitchen
Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine Asian
Servings 8

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.

Notes

*If you do not have an immersion blender, simply pour the mixture into a regular blender and puree until smooth. Just be very careful not to fill it too much to the top as it will be extremely hot and you don't want to pop the lid off of your blender.
Keyword vegetables
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Creamy Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.

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Reader Interactions

Comments

  1. Lisa @ Lisa's Dinnertime Dish says

    January 27, 2012 at 6:24 pm

    This sounds really delicious, Carrie! I think I might just clean out my veggie drawer and see what I can come up with!!

    Reply
  2. Carrie's Experimental Kitchen says

    January 27, 2012 at 6:50 pm

    Thanks Lisa~I can't wait to see your creation! 🙂

    Reply
  3. The Harried Cook says

    January 28, 2012 at 1:33 am

    Gorgeous flavors... and hearty too! I love me a good soup 🙂

    Reply
  4. Carrie's Experimental Kitchen says

    January 29, 2012 at 4:07 pm

    Thank you!

    Reply
  5. Amee says

    February 01, 2012 at 8:52 pm

    looks great Carrie!

    Reply

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