Red Root Soup

READY IN: 1hr 30mins
Recipe by Outta Here

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.

Top Review by daiesy.ember

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.

Ingredients Nutrition


  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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