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)
- Salt and pepper, to taste
- 6 tablespoons nonfat yogurt, plain
How to Make
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Step 1: Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
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Step 2: Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
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Step 3: Return to pan and add milk and curry powder. Simmer until heated through.
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Step 4: Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
We hope you enjoy this recipe!
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