Spring is just around the corner and the boys are outside playing with the last piles of snow in the backyard (or at least they were when I started typing this sentence but they have since come in and want to paint...)
I really want to have a nice bright soup and finish up all the winter vegetables I have hanging around because it won't be long before we see some green!!
Recipe for Coconut Curried Turnip Soup
1 ugly-looking inexpensive local wax turnip
1 local sweet potato (if you don't have local sweet potatoes, you could use a local white potato and a local carrot)
2 local cooking onions
1.5L homemade chicken stock (or enough to cover the vegetables + a bit)
1 can (400 ml) coconut milk - not local but also not locally available - buy organic or fair trade if you can
Curry powder (likely not of local origin)
1 Tbsp Olive or Vegetable oil
Cut vegetables into small chunks. Heat the oil in a large pot over medium high. Add the onions and sprinkle with a bit of salt. Once you can smell the onions, add the turnips and sweet potato chunks. Turn heat to medium, fry them up for a bit so that they start to sweat. Don't let them stick to the bottom or burn so stir them a few times. Add the stock and bring to a boil. Cook until the sweet potato and turnip are soft (you'll probably have to turn the heat back down to medium or medium-low). Turn off the burner, remove from heat and use a hand blender to make a puree. Stir in the can of coconut milk and add curry powder to your liking. I use about 1.5 tsp. If it needs a bit of salt (which can be the case if you use homemade stock) then go ahead and add some but I like the sweet curry taste of the soup.
You could top with a dollop of plain yogurt if you like the hot/cool combination.
Tip: turnip takes longer to cook than sweet potato so cut the pieces smaller.