Curried Cream of Crop

Every Tuesday we pick up our farm share in Melrose, which means a whole lot of scrambling for new ways to use up as much carrot and kohlrabi and possible. (It seems the overwhelming chard and kale days are thankfully in the rear view mirror.) So I made this puree of literally our entire produce drawer; it can be a hot soup, cold soup, a way to gussy up some mashed potatoes, a dip for chips, whatever. Today I'm mixing some with cooked lentils as a salad.

The Recipe...

sweat over low heat in a covered dutch oven or heavy saucepan:

3 new onions, sliced thin

1/4 cup olive oil

1 Tbsp curry powder (I like Sun Brand)

1 Tbsp salt

until soft and very fragrant, then add:

4 1/2 cups medium diced carrots

4 cups medium diced kohlrabi

1 cup medium diced salad turnips

5 radishes, quartered

and toss to coat; return cover to pan and continue to sweat 15 minutes; add:

5 cups vegetable stock (I'm a fan of Better Than Bouillon)

2 tsp smoked paprika

and simmer over low heat, covered, for 2 hours; cool and puree with:

14 ounces Greek-style yogurt

adjust seasoning with salt if necessary