Red Root Soup

Mikekey K

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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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

Directions Step-By-Step

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