Red Hot Mama (Curried Beet and Potato Soup)

Red Hot Mama (Curried Beet and Potato Soup)


A delicious, charmingly colored, affluent well-off soup final for end and winter! bolster following some multi-grain rolls or bread for a pleasant lunch or supper. I think its best hot, but can be eaten Cool as well. gild similar to bitter cream and chopped chives.

The ingredient of Red Hot Mama (Curried Beet and Potato Soup)

  1. 4 beets, tops and tails on, or to taste
  2. 1 teaspoon white vinegar, or as needed
  3. 2 tablespoons olive oil
  4. 3 potatoes, peeled and chopped
  5. 1 red onion, chopped
  6. 1 teaspoon red chile flakes
  7. 2 teaspoons curry powder
  8. 5 cups chicken hoard
  9. 1 tablespoon brown sugar
  10. salt to taste

The instruction how to make Red Hot Mama (Curried Beet and Potato Soup)

  1. Place beets into a pot, cover in the same way as water, and mount up 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.
  2. Place beets just about a sharp bitter board. separate skin and chop beets.
  3. Heat oil in a large pot exceeding medium heat. Cook and protest potatoes, onion, red chile flakes, and curry until potatoes are slightly softened, very nearly 15 minutes. grow the boiled beets, chicken stock, and brown sugar. bump heat to high; bring soup to a boil. shorten heat to low and cover; cook until vegetables are tender, virtually 30 minutes. Season in imitation of salt.
  4. Fill blender halfway in the same way as soup. Cover and withhold lid alongside past a potholder; pulse a few times in advance leaving regarding to puree. Pour into a pot. Repeat in the same way as long-lasting soup.

Nutritions of Red Hot Mama (Curried Beet and Potato Soup)

calories: 260.8 calories
carbohydrateContent: 44 g
cholesterolContent: 0.9 mg
fatContent: 8.1 g
fiberContent: 6.9 g
proteinContent: 5.8 g
saturatedFatContent: 1.3 g
sodiumContent: 972.3 mg
sugarContent: 12 g


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