Red Root Soup

• 6 shallots, peeled and chopped
• 5 carrots, chopped (no need to peel)
• 2 beets, peeled and chopped
• 2 russet potatoes, peeled and chopped
• 4 leeks, rinsed and chopped (white parts, and some green)
• 1 cup fresh parsley, chopped
• 2 garlic cloves, peeled
• 3 cups low sodium chicken broth
• 4 cups water
• 2 cups nonfat milk
• 1 teaspoon curry powder (or to taste)
• 6 tablespoons nonfat plain yogurt

1. Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
2. Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
3. Return to pan and add milk and curry powder. Simmer until heated through.
4. Ladle into six bowls and top each with a tablespoon of yogurt for garnish.

shallots, carrots, beets, russet potatoes, leeks, fresh parsley, garlic, chicken broth, water, nonfat milk, curry powder, nonfat plain yogurt

Taken from www.food.com/recipe/red-root-soup-180390 (may not work)