Tomato Beet Soup
A healthy variation of tomato Soup, with beetroot and carrot. -Sound Spicy blog
6 cups water
4 medium tomatoes, cored, then coarsely chopped
1 small beetroot, coarsely grated
1 carrot, coarsely grated
1 white onion, coarsely chopped
6 cloves garlic, chopped
1 Tablespoon butter
Salt, to taste
White pepper, to taste (recipe recommends 1 teaspoon)
2 Tablespoons low fat evaporated milk
2 slices bread
In a medium saucepan, combine the water, tomatoes, beetroot, carrot, onion, and garlic.
Bring to a boil over high heat; reduce heat to medium-low, then cook gently for 10 to 15 minutes, or until the vegetables are tender.
Use an immersion blender right in the saucepan, or transfer the broth and vegetables to a conventional blender; blend until smooth, then return to the saucepan.
Stir in the butter, and salt and pepper to taste.
Bring the soup back to a boil; boil for 5 minutes.
Meanwhile, toast the bread.
Just before serving soup, stir in the evaporated milk.
Serve soup with toasted bread.
Source: Sound Spicy blog; posted by Nancy K and LuAnn for KRT.