Tested till perfect Two-Tone Root Vegetable Soup
Two-Tone Root Vegetable Soup
Photography by Jeff Coulson/TC Media

Two-Tone Root Vegetable Soup

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.

By Irene Fong

Source: Canadian Living Magazine: November 2013

Recipe3 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 45 minutes
  • Portion size 6 servings

Ingredients

  • 2% 2%plain yogurt

Ruby Red Beet Soup:

  • 1 tbsp 1tbspolive oil
  • 2 2shallotshallots, diced
  • 4 4cloves garlic, minced
  • 4 cups 4cupscubed (1/2 inch/1 cm) peeled beetbeets
  • 2 cups 2cupsvegetable broth
  • 1/4 tsp 1/4tspeach salt and pepper
  • Pinch Pinchcayenne pepper, (optional)
  • 3 tbsp 3tbspchopped fresh dill

Zingy Ginger-Carrot Soup:

  • 1 tbsp 1tbspolive oil
  • 2 2shallotshallots, diced
  • 4 4cloves garlic, minced
  • 2 tbsp 2tbspminced fresh ginger
  • 2 tsp 2tspred curry paste
  • 3 cups 3cupscubed (1/2 inch/2 cm) peeled carrotcarrots
  • 1-1/2 cups 1-1/2cupsvegetable broth
  • 1/4 tsp 1/4tspeach salt and pepper
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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, purée 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, purée 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.

Nutritional Information Per serving with 2 tbsp yogurt: about

cal 139 pro 5g total fat 6g sat. fat 1g
carb 20g dietary fibre 3g sugar 11g chol 6mg
sodium 748mg potassium 478mg

RDI%

calcium 9 iron 8 vit A 105 vit C 10
folate 30
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