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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. 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 |
Directions:
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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