Creamy Curried Root Vegetable Soup

Ingredients

• 1  bay leaf 
• 2 tablespoons brown sugar 
• 2 tablespoons butter 
• 5  carrots peeled chopped
• 2 tablespoons curry powder 
• 2 heads garlic chopped
• 6  green onions chopped
• 1.5 cups milk 
• 10  grinds cracked pepper black
• 6  radishes red chopped
• 1.5 pounds potatoes red cut into cubes
• 6  hakurei turnips chopped
• 1 quart vegetable stock 
• 3 tablespoons worcestershire sauce 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
2. Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree.
3. Transfer to a large saucepan over low heat.
4. Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed.
5. Let soup simmer over very low heat for another 10 minutes.