Red Root Soup

Mikekey *

By
@Mikekey

A pretty red colored, earthy flavored soup. This can be made through step 2 and refrigerated or frozen for future use. Thaw and proceed with step 3. The servings listed is for a large bowl, as the only item served. If making for a soup course (smaller servings) I would cut recipe in half. Serve with hot bread or rolls. I have also made this without adding the milk. It is thicker but tastes richer.


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Rating:
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Comments:
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

6
shallots, peeled and chopped
5
carrots, chopped (no need to peel)
2
beets, peeled and chopped
2
russet potatoes, peeled and chopped
4
leeks, rinsed and chopped (white parts)
1 c
fresh parsley, chopped
3 c
chicken broth
4 c
water
2 c
milk
1 tsp
curry powder
salt and pepper, to taste
6 Tbsp
nonfat plain yogurt, for garnish

Step-By-Step

1Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
2Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
3Return to pan and add milk and curry powder. Simmer until heated through.
4Ladle into six bowls and top each with a tablespoon of yogurt for garnish.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American