RED ROOT SOUP

Red Root Soup image

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

Time 1h30m

Yield 6-8 serving(s)

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, and some green)
1 cup fresh parsley, chopped
2 garlic cloves, peeled
3 cups low sodium chicken broth
4 cups water
2 cups nonfat milk
1 teaspoon curry powder (or to taste)
6 tablespoons nonfat plain yogurt

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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