Root Vegetable Soup

• 1 Tbs. olive or canola oil
• 3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups)
• 2 medium white or yellow onions, peeled, chopped (2 cups)
• 3 cloves garlic, minced
• 6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups)
• 1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
• 10 cups water
• 3 Tbs. tomato paste
• 3 Tbs. brown sugar
• 2 Tbs. rice vinegar
• 1 tsp. caraway seeds
• Salt and freshly ground black pepper to taste
• Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

1. In large pot, heat oil over medium heat, tilting pan to spread.
2. Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes.
3. Add beets and cabbage.
4. Cover and cook 10 minutes.
5. Add remaining ingredients except yogurt.
6. Bring to a boil.
7. Reduce heat and simmer for 1 1/2 hours.
8. Taste soup for seasoning, adding salt and pepper as needed.
9. Soup should have a nice sweet-sour tang.
10. Ladle soup into bowls.
11. Garnish with yogurt or soy sour cream.

olive, carrots, white, garlic, beets, head cabbage, water, tomato paste, brown sugar, rice vinegar, caraway seeds, salt, soy sour cream

Taken from www.vegetariantimes.com/recipe/root-vegetable-soup/ (may not work)