Creamy Asian Root Vegetable Soup


by: Carrie's Experimental Kitchen

This soup made with carrots, turnips, sweet potatoes and fresh ginger is packed with flavor.


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serves: 8

1 c Carrots, chopped

2 stalks Celery, chopped

2 White Turnips, peeled and chopped

1 small Sweet Potato, peeled and chopped

2 cloves Garlic, minced

1/4 c Scallions, chopped

2 tsp Fresh Ginger, grated

2 tbsp Stir Fry Oil

2 tbsp All Purpose Flour

1/4 c Low Sodium Soy Sauce

4 c Low Sodium Vegetable Broth (or you can use chicken broth)

2 c Water

1/2 c Heavy Cream

1/2 c 2% Milk

Nutrition Facts
Creamy Asian Root Vegetable Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 127

  • Total Fat: 7.3 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.5 mg
  • Sodium: 362.5 mg
  • Total Carbs: 12.2 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 3.9 g
  • Protein: 4.5 g

how is this calculated?

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1.  In a large pot or Dutch oven, heat the oil then add in the carrots, celery, turnips, sweet potato, garlic, scallions, and ginger. Saute for about 5-10 minutes then add flour and mix well. Next, add the soy sauce, broth and water and mix well. Bring to a boil, reduce heat then let simmer for 45 minutes or until all the vegetables have softened. In a separate saucepan, heat the cream and milk. Use your immersion blender* to blend all the ingredients together. Season with salt and pepper and garnish with chopped scallions. Makes 8 cups.

Cooks' note:
If you do not have an immersion blender, simply pour the mixture into a regular blender and puree until smooth. Just be very careful not to fill it too much to the top as it will be extremely hot and you don't want to pop the lid off of your blender.

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