This vibrantly colored carrot and beet soup is loaded with vitamins and flavor. The anti-inflammatory beets help support the kidneys, and the carrots are a great source of beta-carotene. Curry powder ties the flavors together, and a generous portion of rice milk makes the soup creamy and satiating.
1 large red beet
5 carrots, chopped
1 tablespoon curry powder
3 cups Homemade Rice Milk or unsweetened store-bought rice milk
Freshly ground black pepper
Yogurt, for serving
1 Preheat the oven to 400°F.
2 Wrap the beet in aluminum foil and roast for 45 minutes, until the vegetable is tender when pierced with a fork. Remove from the oven and let cool.
3 In a saucepan, add the carrots and cover with water. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes, until tender.
4 Transfer the carrots and beet to a food processor, and process until smooth. Add the curry powder and rice milk. Season with pepper. Serve topped with a dollop of yogurt.
Substitution tip: Carrots are high in potassium. If you need to reduce your potassium further, use 2 carrots instead of 5. The soup will be a little thinner but still have a carrot flavor and just 322mg of potassium.
Per Serving Calories: 112; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 24g; Fiber: 7g; Protein: 3g; Phosphorus: 57mg; Potassium: 468mg; Sodium: 129mg