“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:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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