Two-Tone Root Vegetable Soup

Two-Tone Root Vegetable Soup IMAGE Author: Canadian Living Credits: Two-Tone Root Vegetable Soup IMAGE

At your next feast, start with gorgeous, personalized two-tone autumn soup. Pour our ruby red beet soup and zingy ginger-carrot soup into the same bowl. Then add a custom message with yogurt lettering.

  • Portion size 6 servings

Ingredients

  • 2% plain yogurt
Ruby Red Beet Soup:
  • 1 tablespoon olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 4 cups cubed (1/2 inch/1 cm) peeled beets
  • 2 cups vegetable broth
  • 1/4 teaspoon each salt and pepper
  • pinch cayenne pepper (optional)
  • 3 tablespoons chopped fresh dill
Zingy Ginger-Carrot Soup:
  • 1 tablespoon olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons red curry paste
  • 3 cups cubed (1/2 inch/2 cm) peeled carrots
  • 1 1/2 cup vegetable broth
  • 1/4 teaspoon each salt and pepper

Method

Ruby Red Beet Soup: In large saucepan, heat oil over medium heat; cook shallots and garlic, stirring often, until shallots are softened, about 3 minutes. Add beets; cook, stirring, for 1 minute. Stir in broth, 1 cup water, salt, pepper, and cayenne pepper (if using). Bring to boil; reduce heat, partially cover and cook, stirring occasionally, until beets are fork-tender, about 20 minutes. Stir in dill. In blender in batches, pur?e until smooth.?

Zingy Ginger Carrot Soup: Meanwhile, in separate large saucepan, heat oil over medium heat; cook shallots, garlic and ginger, stirring often, until shallots are softened, about 3 minutes. Stir in curry paste; cook, stirring, for 1 minute. Stir in carrots; cook, stirring, for 1 minute. Stir in broth, 1 1/2 cups water, salt and pepper. Bring to boil; reduce heat, partially cover and cook, stirring occasionally, until carrots are fork-tender, about 15 minutes. In blender in batches, pur?e until smooth.?

For each serving, simultaneously pour both soups into soup bowl from opposite edges. Stir yogurt until smooth; spoon into piping bag fitted with small plain tip. Pipe desired design over soup.

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Nutritional facts Per serving with 2 tbsp yogurt: about

  • Fibre 3 g
  • Sodium 748 mg
  • Sugars 11 g
  • Protein 5 g
  • Calories 139.0
  • Total fat 6 g
  • Potassium 478 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 105.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Tone Root Vegetable Soup

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