Red Hot Mama (Curried Beet and Potato Soup)
A delicious, beautifully colored, rich soup perfect for fall and winter! Serve with some multi-grain rolls or bread for a satisfying lunch or supper. I think it's best hot, but can be eaten cold as well. Garnish with sour cream and chopped chives.
You should end up with about 5 cups of chopped beets after boiling.
You can adjust the amount of chili flakes to make it hotter, which is how I like it. This version goes over well with the average heat-tolerant palate.