Carrot Beet Soup Recipe

January 19, 2011 in Appetizers, Entrees, Healthy Fare, Vegan Recipes, Vegetarian Entrees

An early spring soup packed with flavor and natural sweetness.

Carrot Beet Soup

Beets and Carrots: a Spring Garden Match made in Heaven

My name is Donna and I am a soup-aholic.

I absolutely LOVE soup. Especially this time of year where I live in the snowy Rocky Mountains. What’s better on a snowy evening than a bowl of steamy spicy soup with some crusty bread dippers or toasted tortillas? I can’t think of one single thing!

This soup combines the intense flavors of beets with the sweetness of carrots: Win – Win, I say!

Here’s a healthy, colorful, flavorful southwest style soup to add to the party:

CARROT BEET SOUP with Southwest Garnish

12 ounces baby carrots
4 medium beets
3 tablespoons olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon cayenne pepper sauce
Queso fresco, crumbled, as a garnish
Chopped cilantro, as a garnish
Salt and pepper, to taste

Preheat oven to 375 degrees.

Peel beets and dice into 1/4 inch cubes. Toss beets and carrots with 2 tablespoons of oil. Spread on a baking sheet and bake for 40 to 50 minutes, until fork tender.

In a large stockpot, saute onion in remaining tablespoon of oil over medium high heat for 2 minutes. Add garlic and saute another minute or so, until garlic becomes fragrant.

Add in beets, carrots, and chicken or vegetable stock and bring to a boil. Reduce to a simmer and simmer for about 20 minutes, until lightly thickened. Stir in vinegar and hot sauce. Season to taste with salt and pepper.

Blend with an immersion blender or blend in small batches in a blender until very smooth. If soup is too think, then add in water as you are blending to reach desired thickness.

Serve warm with cheese and cilantro garnishes.

– posted by Donna