Creamy Asian Root Vegetable Soup
By: Carrie @ Carrie's Experimental Kitchen
With three different types of root vegetables, along with bold flavors like fresh scallions and ginger, this Creamy Asian Root Vegetable Soup recipe from Carrie @ Carrie's Experimental Kitchen is one of the best easy vegetable soup recipes out there. Plus, since this hearty dish uses vegetable broth, you can add this soup to your list of vegetarian soup recipes.
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.
This recipe comes courtesy of Carrie's Experimental Kitchen (http://carriesexperimentalkitchen.blogspot.com/)
Makes8 1-cup servings
Ingredients
- 1 cup carrots, chopped
- 2 celery stalks, chopped
- 2 white turnips, peeled and chopped
- 1 small sweet potato, peeled and chopped
- 2 garlic cloves, minced
- 1/4 cup scallions, chopped
- 2 teaspoon fresh ginger, grated
- 2 tablespoon oil
- 2 tablespoon all purpose flour
- 1/4 cup low sodium soy sauce
- 4 cup low sodium vegetable broth (or you can use chicken broth)
- 2 cup water
- 1/2 cup heavy cream
- 1/2 cup 2 percent 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 to 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.