This was outside of the box for me.  I wanted to try something different.  I still cannot decide if I like it. 




3 medium red potatoes (about 1 lb)
4 radishes with greens
1 small turnip (about 6 oz)
1 large carrot (about 6 oz)
3 cups water
1 large vegetable bullion cube (low-sodium)
1 tbsp curry powder
2 tsp to 1 tbsp brown sugar (to taste)
Salt and fresh black pepper to taste 

1) Boil 3 cups of water in a large saucepan.

2) Scrub potatoes and quarter, leaving on the skins. Peel turnips to remove waxy rind and chop into small pieces. Remove radish leaves and stems, and peel and quarter radishes. Set aside greens. Scrub carrots and cut into large pieces. None of this has to be pretty; it’s all going into the blender eventually. While veggies are cooking, remove stems from radish greens. Wash and tear into small pieces.

3) When water boils, add bullion cube and vegetables. Bring to a boil again, and reduce heat to medium. Simmer for 10-15 minutes or until veggies are tender.

4) Add radish greens, curry powder, brown sugar, salt, and pepper.

5) Remove pan from heat and allow to cool for 30–45 minutes.

6) Ladle vegetables and broth into blender and puree to desired consistency.

The soup was a bit sweeter than I had anticipated.  I may add some milk to it to make it a bit creamier.