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
Serves: 4-6
Ingredients
-
2
tablespoons olive oil
-
1
yellow onion
-
4
cloves garlic
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4
tablespoons chopped fresh ginger
-
3
medium turnips
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3
large carrots
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1
quart low salt fat free chicken broth
-
4
tablespoons reduced fat peanut butter
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2
tablespoons Sriracha
-
1
tablespoon tamari (or soy sauce)
-
1/2
cup fat free half n half
-
chopped cilantro
-
toasted sesame seeds
Directions
- 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!!!