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
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Ingredients
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2 tablespoons
olive oil
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1
yellow onion
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4
cloves garlic
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4 tablespoons
chopped fresh ginger
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3
medium turnips
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3
large carrots
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1 quart
low salt fat free chicken broth
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4 tablespoons
reduced fat peanut butter
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2 tablespoons
Sriracha
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1 tablespoon
tamari (or soy sauce)
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1/2 cup
fat free half n half
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chopped cilantro
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toasted sesame seeds
Directions
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Peel and coarsley chop the onion, turnips, carrots, garlic and ginger. Don't worry about finesse - you are going to blend it all anyhow.
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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.
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Pour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.
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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.
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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.
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Note that this soup is quite thick - if you prefer a thinner soup you can add some more broth.
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ladle into a bowl, top with sesame seeds and cilantro, and enjoy!!!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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