red root soup
(1 rating)
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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(1 rating)
yield
6 -8
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For red root soup
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6shallots, peeled and chopped
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5carrots, chopped (no need to peel)
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2beets, peeled and chopped
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2russet potatoes, peeled and chopped
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4leeks, rinsed and chopped (white parts)
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1 cfresh parsley, chopped
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3 cchicken broth
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4 cwater
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2 cmilk
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1 tspcurry powder
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salt and pepper, to taste
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6 Tbspnonfat plain yogurt, for garnish
How To Make red root soup
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1Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
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2Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
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3Return to pan and add milk and curry powder. Simmer until heated through.
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4Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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