Red Root Soup
Recipe: #10649
October 02, 2013
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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