• 4 Hakurei Turnips
• 4 Purple Carrots
• 2 Tbsp Olive Oil
• 1 Yellow Onion
• 4 cloves Garlic
• 1 Tbsp chopped fresh Ginger
• 1 quart Chicken Broth
• 1 Tbsp Sriracha
• 1 Tbsp Soy Sauce

Coarsely chop the onion, turnips, carrots, garlic and ginger. Heat the olive oil in a large saucepan to medium high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.

Pour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.

Add the ginger and turn off the heat. Let the mixture cool for a few minutes then add the sriracha and soy sauce.

Use an immersion or stand-up blender to puree until smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.