Root Vegetable Soup
1 Tbs. olive or canola oil
3 carrots, trimmed, peeled, thinly sliced (1 ½ cups)
2 medium white or yellow onions, peeled, chopped (2 cups)
3 cloves garlic, minced
6 beets (about 1 ¼ 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
- 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.
- Ladle soup into bowls. Garnish with yogurt or soy sour cream.