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    You are in: Home / Recipes / Red Root Soup Recipe
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    Red Root Soup

    Red Root Soup. Photo by Chef #465092

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Mikekey's Note:

    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.

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    Units: US | Metric


    1. 1
      Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
    2. 2
      Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
    3. 3
      Return to pan and add milk and curry powder. Simmer until heated through.
    4. 4
      Ladle into six bowls and top each with a tablespoon of yogurt for garnish.

    Ratings & Reviews:

    • on September 22, 2011


      Wow, this was incredible. Took over an hour to chop everything, but that was with a 3-year-old and a 6-year-old "helping". I did add a bit of salt in addition to using regular-sodium vegetable broth, and topped with sour cream and pepper. Immersion blender was a dream for this. Kids hated it, but we'll still be making it again, it was SO good. Served it with the beet greens sauteed and whole wheat rolls.

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    • on March 04, 2010


      What a beautiful healthy soup! This does take awhile to make, but is totally worth it. After adding the curry, I gave it a taste and threw in some additional salt... more curry might have done the trick but I was afraid it would get too spicy for DS. Makes a great big pot with very few calories - that's my kinda meal! I'd make this again!

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    • on January 20, 2010


      Made this great tasting soup pretty much as given, but I did substitute a homemade vegetable broth for the chicken kind (keeping my family's vegetarians in mind)! I was particularly impressed with the flavor combo (beets, carrots, potatoes) & another time I might just use a large russet along with a sweet potato ~ Love those veggies! Thanks for a great soup! [Tagged & made in Please Review My Recipe]

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    Read All Reviews (8)


    Nutritional Facts for Red Root Soup

    Serving Size: 1 (453 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 195.2
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.3 g
    Cholesterol 1.9 mg
    Sodium 159.3 mg
    Total Carbohydrate 38.5 g
    Dietary Fiber 4.8 g
    Sugars 12.2 g
    Protein 10.0 g

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