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Author Notes: I have two resolutions (more like goals I guess!) for 2010 ... use everything in our weekly organic farm to work box and don't just give the "curveballs" away, and enter at least one thing on Food52 each week! :-) This is my run at the turnips I have been staring down from last week and can I just say it came out DELICIOUS! —aargersi
- 2 tablespoons olive oil
- 1 yellow onion
- 4 cloves garlic
- 4 tablespoons chopped fresh ginger
- 3 medium turnips
- 3 large carrots
- 1 quart low salt fat free chicken broth
- 4 tablespoons reduced fat peanut butter
- 2 tablespoons Sriracha
- 1 tablespoon tamari (or soy sauce)
- 1/2 cup fat free half n half
- chopped cilantro
- toasted sesame seeds
- Peel and coarsley chop the onion, turnips, carrots, garlic and ginger. Don't worry about finesse - you are going to blend it all anyhow.
- Heat the olive oil in large saucepan to medium high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.
- Pour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.
- Add the ginger and turn off the heat. Let the mixture cool for a few minutes (safety first!) then add the peanut butter, half and half, sriracha and tamari.
- Use an immersion blender (or carefully blend in a regular blender if you dont have immersion) until VERY smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.
- Note that this soup is quite thick - if you prefer a thinner soup you can add some more broth.
- ladle into a bowl, top with sesame seeds and cilantro, and enjoy!!!
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe
- This recipe was entered in the contest for Your Best New Year's Resolution Dish
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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