Red Root Soup

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.

• Ready In: 1 hr 30 mins
• Serves: 6-8

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)
• 6  tablespoons nonfat plain yogurt

Directions

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.