Beet and Carrot Soup

Want to impress your guests? Serve a dual color soup. Another Canadian Living Magazine recipe, eh.

Ruby Red Beet Soup:

1 tablespoon olive oil
2 shallots diced
4 cloves garlic minced
4 cups cubed (1/2 inch/1 cm) peeled beets
2 cups vegetable broth
1/4 teaspoon each salt and pepper
Pinch cayenne pepper
3 tablespoons chopped fresh dill

Zingy Ginger-Carrot Soup:

1 tablespoon olive oil
2 shallots diced
4 cloves garlic minced
2 tablespoons minced fresh ginger
2 teaspoons red curry paste
3 cups cubed (1/2 inch/2 cm) peeled carrots
1 1/2 cup vegetable broth
1/4 teaspoon each salt and pepper

Ruby Red Beet Soup: In large saucepan, heat oil over medium heat; cook shallots and garlic, stirring often, until shallots are softened, about 3 minutes. Add Beets; cook, stirring, for 1 minute. Stir in broth, 1 cup water, salt, pepper, and cayenne pepper. Bring to boil; reduce heat, partially cover and cook, stirring occasionally, until beets are fork-tender, about 20 minutes. Stir in dill. In blender in batches, puree until smooth.

Zingy Ginger Carrot Soup: Meanwhile, in separate large saucepan, heat oil over medium heat; cook shallots, garlic and ginger, stirring often, until shallots are softened, about 3 minutes. Stir in curry
paste; cook, stirring, for 1 minute. Stir in carrots; cook, stirring, for 1 minute. Stir in broth, 1 1/2 cups water, salt and pepper. Bring to boil; reduce heat, partially cover and cook, stirring occasionally, until carrots are fork-tender, about 15 minutes. In blender in batches, puree until smooth.

For each serving, simultaneously pour both soups into soup bowl from opposite edges. Spoon smooth, plain yogurt into a piping bag fitted with small plain tip. Pipe desired design over soup.

Portion size 6 servings.