Ingredients
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6 shallots, peeled and chopped
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5 carrots, chopped (no need to peel)
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2 beets, peeled and chopped
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2 russet potatoes, peeled and chopped
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4 leeks, rinsed and chopped (white parts, and some green)
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1 cup fresh parsley, chopped
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2 garlic cloves, peeled
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3 cups low sodium chicken broth
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4 cups water
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2 cups nonfat milk
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1 teaspoon curry powder (or to taste)
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6 tablespoons nonfat plain yogurt
Instructions
- Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
- Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
- Return to pan and add milk and curry powder. Simmer until heated through.
- Ladle into six bowls and top each with a tablespoon of yogurt for garnish.