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Creamy Curried Root Vegetable Soup

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Ingredients:
- 2 tablespoons butter
- 6 Hakurei turnips, chopped
- 6 red radishes, chopped
- 2 heads garlic, chopped
- 6 green onions, chopped
- 5 carrots, peeled and chopped
- 1 1/2 pounds red potatoes, cut into cubes
- 1 quart vegetable stock
- 1 bay leaf
- 1 1/2 cups milk
- 3 tablespoons Worcestershire sauce
- 2 tablespoons curry powder
- 2 tablespoons brown sugar
- 10 grinds cracked black pepper
Directions:
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Nutrition Facts | |
---|---|
Serving Size 1/6 of a recipe | |
Amount Per Serving | |
Calories 287 | |
Total Fat 6.3g | |
Saturated Fat 3.4g | |
Cholesterol 15mg | |
Sodium 457mg | |
Total Carbohydrate 52.9g | |
Dietary Fiber 8.5g | |
Sugars 17.2g | |
Protein 8.2g | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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