This soup is an excellent fall meal—especially since you may want to wait to cook this until you're no longer wearing white after Labor Day. These beets are brilliantly colored and will certainly stain if you're an enthusiastic eater, or just plain messy.
What you’ll need:
1. In a large soup pot, heat olive oil over medium-high heat and add the onion, celery, and leek, plus salt and pepper to taste. Cook for about 5 minutes, just until the onion has passed translucent and begun to brown.
2. Stir in the garlic, tomato paste, paprika, caraway seeds, bay leaf, and thyme, and cook for another minute.
3. Add the chopped potatoes, beets, and carrots, plus 6 cups water, and 1 ½ teaspoons salt, or to taste. Bring the pot to a boil, then reduce to simmer. Cook with the lid ajar for about 20 minutes, or until potatoes, beets, and carrots can be pierced with a fork.
4. Stir in the chopped kale and vinegar and taste the broth, adjusting the seasoning if necessary. Simmer until the kale is tender, about 8 minutes.
5. Mix together the mustard cream by combining the yogurt, mustard, lemon juice, salt, and brown sugar in a small bowl.
6. Enjoy ladled into soup bowls, with a dollop of mustard cream, garnish with fresh herbs on top and serve with buttered crusty bread.
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