Curried Turnip Soup

I don't ever recall in my entire life eating a turnip. I also cannot recall a time where I ever thought I should eat them. Until this week's trip to the grocery store. I try to get new veggies/foods when I can, and these purple and white beauties called out my name. The parsnips nearby also shouted to me, but ultimately I went for the turnips instead. Maybe next week, parsnips.

Not having had them, I blanked on preparation methods. For some reason I've had curry on my mind this week and had to talk myself out of making curried cauiflower soup last night. Good thing I held off as I had a miniscule amount of curry powder left.

Curried Turnip Soup
6 turnips, peeled and chopped
.5 cup uncooked quinoa
1 small yellow onion
2 cups soy milk (I use unsweetened)
curry powder
4 cloves garlic, minced

Steam turnips. Combine quinoa, onion, and 1 cup water in small pot. Bring to a boil then simmer 15-20 minutes or until water is absorbed.

When turnips are soft, place in large pot (I saved about 1/3 of them because I like my soup chunky). Add milk and curry powder (1-2tsp probably works for most people, though I use more). Blend until creamy. Add garlic.

Ladle into bowls and top with quinoa. Makes 2 large servings.

This was so easy to make and absolutely delicious. Who knew I would love turnips? I bet it would be good with a dollop of Better Than Cream Cheese. Tomatoes might somehow make a nice pairing. I can't wait to experiment this fall. Of course I will roast them, assuming my oven is ever fixed. Yes, I cry every day that I don't have the ability to roast everything in my apartment.