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
- Credits : Canadian Living Magazine
Ingredients
Ruby Red Beet Soup:
Zingy Ginger-Carrot Soup:
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
- Folate 30.0
- Calcium 9.0
- Vitamin A 105.0
- Vitamin C 10.0
