red root soup
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.
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
6-8 serving(s)
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 cup fresh parsley, chopped
- 3 cups chicken broth
- 4 cups water
- 2 cups milk
- 1 teaspoon curry powder
- - salt and pepper, to taste
- 6 tablespoons nonfat plain yogurt, for garnish
How To Make red root soup
-
Step 1Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
-
Step 2Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
-
Step 3Return to pan and add milk and curry powder. Simmer until heated through.
-
Step 4Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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