by aargersi
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aargersi's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 yellow onion Ask a question about this ingredient
4 cloves garlic Ask a question about this ingredient
4 tablespoons chopped fresh ginger Ask a question about this ingredient
3 medium turnips Ask a question about this ingredient
3 large carrots Ask a question about this ingredient
1 quart low salt fat free chicken broth Ask a question about this ingredient
4 tablespoons reduced fat peanut butter Ask a question about this ingredient
2 tablespoons Sriracha Ask a question about this ingredient
1 tablespoon tamari (or soy sauce) Ask a question about this ingredient
1/2 cup fat free half n half Ask a question about this ingredient
Peel and coarsley chop the onion, turnips, carrots, garlic and ginger. Don't worry about finesse - you are going to blend it all anyhow.
Ask a question about this stepHeat 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.
Ask a question about this stepPour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.
Ask a question about this stepAdd 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.
Ask a question about this stepUse 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.
Ask a question about this stepNote that this soup is quite thick - if you prefer a thinner soup you can add some more broth.
Ask a question about this stepladle into a bowl, top with sesame seeds and cilantro, and enjoy!!!
Ask a question about this stepLove the combo of the sweet turnips/pb and the spicy sriracha and ginger. Oh joy.
I tested this receipe and loved the texture and color. It's definitely a hot mama with the ginger and srarachi! For all you turnip haters out there, you won't even know they're part of the recipe. I know my husband wouldn't be able to handle the heat, but I'll definitely make it again for myself and girlfriends. I'll bet it's lovely with a crisp Sauvignon Blanc or a sweetish Viognier.
I love carrots and have discovered my love of turnips through my CSA box. This sounds delicious.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Love all your resolutions.