• 1.5 lbs Scarlet Turnips
• 4 Purple Carrots
• 2 Tbsp Olive Oil
• 1 Yellow Onion
• 4 Cloves Garlic
• 1 Tbsp Chopped Fresh Ginger
• 1 quart Chicken or Vegetable Broth
• 1 Tbsp Sriracha
• 1 Tbsp Soy Sauce

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.