RED ROOT SOUP
An earthy flavored soup for a chilly autumn night. Serve with hot bread or rolls. A pretty red color. I use nonfat milk and yogurt for health reasons, but can be made with whole milk. 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.
Provided by Outta Here
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
- Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
- Return to pan and add milk and curry powder. Simmer until heated through.
- Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
Nutrition Facts : Calories 195.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 1.9, Sodium 159.3, Carbohydrate 38.5, Fiber 4.8, Sugar 12.2, Protein 10
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