Root Vegetable Soup

This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.

ingredient list

8 servings

• 1 Tbs. olive or canola oil
• 3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups)
• 2 medium white or yellow onions, peeled, chopped (2 cups)
• 3 cloves garlic, minced
• 6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups)
• 1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
• 10 cups water
• 3 Tbs. tomato paste
• 3 Tbs. brown sugar
• 2 Tbs. rice vinegar
• 1 tsp. caraway seeds
• Salt and freshly ground black pepper to taste
• Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

Directions

1. In large pot, heat oil over medium heat, tilting pan to spread. Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes. Add beets and cabbage. Cover and cook 10 minutes. Add remaining ingredients except yogurt. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Taste soup for seasoning, adding salt and pepper as needed. Soup should have a nice sweet-sour tang.
2. Ladle soup into bowls. Garnish with yogurt or soy sour cream.