Red Root Soup

7
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"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."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (880.2 g)
  • Calories 305.1
  • Total Fat - 7.3 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 16 mg
  • Sodium - 982.7 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 9.2 g
  • Sugars - 20.2 g
  • Protein - 13.4 g
  • Calcium - 210.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 41.4 mg
  • Thiamin - 0.3 mg

Step 1

Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.

Step 2

Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).

Step 3

Return to pan and add milk and curry powder. Simmer until heated through.

Step 4

Ladle into six bowls and top each with a tablespoon of yogurt for garnish.

Tips & Variations


No special items needed.

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