Beet Curry Soup

9 ingredients
1 steps

Ingredients

  • 2 tablespoons vegetable oil
  • 3 large beets (2 1/2 pounds total)
  • 4 tablespoons unsalted butter
  • 1 medium Vidalia or sweet onion, chopped fine
  • 2 apples finely chopped, plus thin slices for garnish
  • 4 cups chicken broth, more if necessary
  • 1 teaspoon ginger, grated
  • 1 to 2 tablespoons curry paste1 teaspoon salt
  • 1/2 cup creme fraiche or yogurt.

Directions

  1. 1
    {"0":"1. Heat oven to 350 degrees. In a bowl, drizzle oil over beets. Place beets on aluminum foil and bake about an hour or until beets can be pierced with a fork. When cool, peel beets and chop into large chunks.","2":"2. In a soup pot, melt butter. Add onion and saute until it is almost caramelized, about 15 minutes. Add chopped apples, beets, broth, ginger, 1 tablespoon curry paste and salt. Mix well, bring to a boil and simmer, uncovered, about 10 minutes or until apples are soft.","4":"3. Pour soup mixture into a food processor and puree, in batches if necessary. Taste, adding more curry paste or salt if desired. If soup is too thick, add a bit of water or broth. Serve warm with a dollop of creme fraiche or yogurt and a slice of apple.","6":"Yield: 6 to 8 servings."}

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