Fall Roots Soup with Real California Yogurt

Fall into this vegetable-forward soup with Real California yogurt!

This rooty soup is full of just about everything you’re craving when it comes to Fall ingredients. From the sweet carrots, earthy beets, and licoricey fennel to the fermented carrots, apples, ginger, and garlic – there is an incredible amount of flavor going on. 

To hone all of these flavors together, I rounded the soup out with Real California Yogurt, which also made for a scrumptious mouthfeel. Real California Milk products are sustainably produced and nutritious! Their dairy farmers believe in responsibly produced, healthful dairy foods that nourish people and foster a sustainable future.

When you combine Real California Milk products with seasonal, nutrition-packed ingredients like these, you know you’re doing your body and the environment some good!

For more nutrition information and healthy recipe ideas, visit http://www.realcaliforniamilk.com

Fall Roots Soup with Rea­­l California Yogurt

Time: 45 Minutes
Serves 6-8

Extra virgin olive oil
1 stick (8 tbsp) Real California butter
½ lb shallots, peeled and thinly sliced
2 tbsp garlic cloves, minced
1 tbsp ginger, minced
1 small fennel bulb, chopped
1 large beet, peeled and chopped
1 medium gala apple, cored chopped
2 large carrots, peeled and chopped
1 lb fermented carrot slices
2 quarts chicken or vegetable broth
1⁄2 cup hard apple cider
2 tbsp lemon juice
2 cup plain, whole Real California Yogurt
1 small bunch beet greens
Kosher salt and freshly ground black pepper

Fall Spice Mix
1 tsp ground coriander
1 tsp ground caraway
1 tbsp turmeric
2 tsp ground fennel
¼ tsp ground cumin

To Garnish
Real California Yogurt
Julienned carrots

In a large pot or Dutch oven, warm ½ cup olive oil and 1 stick butter over medium-high heat. Add shallots, garlic, and ginger, and stir until softened, about 5 minutes. Add fall spice mix and stir until fragrant, about 30 seconds. Stir in fennel, beets, apples, fresh and fermented carrots, and cook until al dente, about 10 minutes.

Add the chicken broth, cider, lemon juice, and simmer until the vegetables are completely tender, 25–30 minutes. Allow soup to cool slightly.

Heat 1 tbsp olive oil in a medium skillet. Add beet greens and season with Kosher salt and freshly ground black pepper. Cook until wilted and remove from heat.

Stir in 2 cups Real California yogurt into the soup and season with salt and pepper to taste. Transfer to a blender in batches and blend into a smooth puree. Plate soup into bowls and garnish with yogurt, carrots, and beet greens.