Yields: 10 servings.
Ingredients:
2 tbsp olive oil
2 Spanish onions, chopped
9 cups of beets, peeled and chopped
4 potatoes, peeled and chopped
2 tsp curry powder
2 tbsp liquid honey
12 cups of vegetable stock
1/2 tsp kosher salt
Procedure:
Heat oil over medium heat. Cook beets, potatoes, onion and curry powder until onions are soft. Add stock, honey and salt and bring to boil. Once boiling, reduce heat to low and simmer for 30 minutes. Purée and serve with sliced chives and sour cream.
Recipe Type: AuthenticIngredients:
2 tbsp olive oil
2 Spanish onions, chopped
9 cups of beets, peeled and chopped
4 potatoes, peeled and chopped
2 tsp curry powder
2 tbsp liquid honey
12 cups of vegetable stock
1/2 tsp kosher salt
Procedure:
Heat oil over medium heat. Cook beets, potatoes, onion and curry powder until onions are soft. Add stock, honey and salt and bring to boil. Once boiling, reduce heat to low and simmer for 30 minutes. Purée and serve with sliced chives and sour cream.
Recipe Author: Jenna Katz
Contest/Awards: Soupalicious Best Flavour Award Winner (October 1-2, 2011)
Restaurant: The Annex HodgePodge, 258 Dupont St, Toronto, ON M5R 1V7, Canada
Source: http://www.soupalicious.ca/pdf/Recipe-Cards_RedVelvetSoup.pdf