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1 Tbsp Chopped Fresh Ginger
1 Tbsp Soy Sauc
1 Tbsp Sriracha
1 Yellow Onion
1 quart Chicken or Vegetable Broth
1.5 lbs Scarlet Turnips
2 Tbsp Olive Oil
4 Cloves Garlic
4 Purple Carrots
Coarsely chop onion, turnips, carrots, garlic and ginger. Heat olive oil in large saucepan over medium high. Sauté onions 3-4 minutes until they sweat. Add garlic and sauté 2-3 more minutes. Add carrots and turnips.
Pour in broth and simmer 20-25 minutes until turnips and carrots are very soft.
Add ginger and turn off heat. Let mixture cool a few minutes, then add sriracha and soy sauce.
Use an immersion or stand-up blender to purée until smooth. Taste and adjust seasoning, if needed. Return to heat and bring back to simmer.
