Montebello Beet Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 8 beets , (1-1/2 lb)
- 2 potatoes
- 1 tbsp olive oil
- 1 onion , chopped
- 1 tsp medium curry powder or curry paste
- 6 cups chicken stock
- 1 tbsp liquid honey
- 1/4 tsp salt
- 1/4 cup cup sour cream
- 1/4 cup finely chopped chives or green onions , (optional)
In large heavy saucepan, heat oil over medium heat; cook beets, potatoes, onion and curry powder, stirring often, for about 8 minutes or until onions are softened.
Add stock, honey and salt ; bring to boil. Reduce heat to medium-low; cover and simmer for about 25 minutes or until vegetables are tender.
In blender or food processor, purée beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.)
Return soup to clean saucepan; heat until simmering.
Ladle into soup bowls.
Garnish each with dollop of sour cream, and chives (if using).