Red Hot Mama Curried Beet And Potato Soup Recipes

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ROASTED BEET AND POTATO SOUP



Roasted Beet and Potato Soup image

I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.

Provided by Kate Przybylo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h10m

Yield 6

Number Of Ingredients 12

2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
  • Roast in the preheated oven until tender, about 1 hour; allow to cool.
  • Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
  • Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g

BEET AND POTATO SOUP



Beet and Potato Soup image

I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.

Provided by Lori Mama

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium sized beets, cooked and cubed
4 medium sized potatoes, cubed
1 onion, chopped
1/4 cup fresh dill
2 tablespoons butter
8 cups vegetable stock
1/2 cup cream or 1/2 cup half-and-half cream
salt and pepper

Steps:

  • Saute onions with dill in butter until softened.
  • Add cubed potatoes and saute for a few minutes.
  • Add stock and beets.
  • Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
  • Blend with a hand blender until desired texture.
  • Finish with cream or half/half, salt and pepper to taste.
  • Serve hot.
  • Note: prep. time includes cooking of the beets.

RED HOT MAMA (CURRIED BEET AND POTATO SOUP)



Red Hot Mama (Curried Beet and Potato Soup) image

A delicious, beautifully colored, rich soup perfect for fall and winter! Serve with some multi-grain rolls or bread for a satisfying lunch or supper. I think it's best hot, but can be eaten cold as well. Garnish with sour cream and chopped chives.

Provided by Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 10

4 beets, tops and tails on, or to taste
1 teaspoon white vinegar, or as needed
2 tablespoons olive oil
3 potatoes, peeled and chopped
1 red onion, chopped
1 teaspoon red chile flakes
2 teaspoons curry powder
5 cups chicken stock
1 tablespoon brown sugar
salt to taste

Steps:

  • Place beets into a pot, cover with water, and add vinegar. Bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 30 minutes. Drain. Let cool until safe to handle, at least 15 minutes.
  • Place beets on a cutting board. Remove skin and chop beets.
  • Heat oil in a large pot over medium heat. Cook and stir potatoes, onion, red chile flakes, and curry until potatoes are slightly softened, about 15 minutes. Add the boiled beets, chicken stock, and brown sugar. Increase heat to high; bring soup to a boil. Reduce heat to low and cover; cook until vegetables are tender, about 30 minutes. Season with salt.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a pot. Repeat with remaining soup.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 44 g, Cholesterol 0.9 mg, Fat 8.1 g, Fiber 6.9 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 972.3 mg, Sugar 12 g

CHUNKY BEET, POTATO AND BEEF SOUP



Chunky Beet, Potato and Beef Soup image

This is a healthy, hearty version of borscht from my EWSW cookbook. I haven't tried this yet, but it sounds yummy.

Provided by dicentra

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
6 scallions, thinly sliced
4 garlic cloves, minced
2 1/2 lbs beets, peeled and cut into 1/2 inch cubes
3/4 lb potato, peeled and cut into 1/2 inch cubes
2 carrots, thinly sliced
1/4 cup red wine vinegar
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
3/4 lb beef sirloin, cut into 1/4 inch chunks
1/4 cup sour cream

Steps:

  • In a large saucepan, heat the oil over moderate heat.
  • Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
  • Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
  • Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
  • Add the beef and cook for three minutes or until just cooked through.
  • Serve topped with a dollop of sour cream.

Nutrition Facts : Calories 475.1, Fat 19.8, SaturatedFat 7.8, Cholesterol 63.3, Sodium 883.3, Carbohydrate 53.6, Fiber 9.1, Sugar 29.4, Protein 24

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