RED ROOT SOUP

Red Root Soup image

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...

Provided by Mikekey *

Time 1h30m

Number Of Ingredients 12

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

Steps:

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.

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