Recipes / Carrots

Red Root Soup

6 shallots, peeled, chopped (or use equivalent amount of sweet onions)
5 carrots, chopped
2 beets, peeled, chopped
2 potatoes, peeled, chopped
4 leeks, chopped
1 cup parsley, chopped
5 cups chicken broth
2 cups water
2 cups skim milk
1/2 teaspoons curry powder

Combine first 6 ingredients in a large kettle. Add chicken broth and water and cook for 20 to 25 minutes or until vegetables are tender. Blend lightly until vegetables are just minced but not smooth. At this point the mixture can be refrigerated or frozen. When ready to serve, add skim milk and curry powder and heat.

From www.cooks.com.

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