Carrot Beet Soup Recipe

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

Comments

  1. says

    The soups look gorgeous! I have become quite the soup-aholic, too. Thanks for the heads-up on the Annual Soup Swap — I can’t believe I missed it. Still in awe over the color of your Carrot Beet Soup.. just splendid! Keep those soup recipes coming. ;)

  2. says

    Hello Donna,

    It’s awesome you found out about the National Soup Swap. There’s been a long-term group outside of Denver, one up in Bozeman. I know of one in Boulder this year. Sometimes we hear from Denver proper, sometimes not! But I certainly can’t think of much else I’d want to eat on a snowy Rocky Mountain evening.

    One thing I thought I’d add for your readers to consider, and something we’ve learned through experience, is that most home kitchens don’t have a pot bigger than six quarts, which is the biggest size pot that normally comes with a set….which is also the most common ways people get their pots.

    One of our very Soup Swaps was an invite 8 very good cooks with 8 quarts. It wasn’t nearly as successful as inviting everyone you know with 6 quarts!

    You might also be surprised at how even getting the amounts right can be a challenge for lots of people new to soup cooking. I’m guessing that your delicious sounding beet soup would need at least doubled, if not almost tripled to get six quarts!

    We’d love to hear how your Soup Swap goes and glad to have you post pictures at Soup Swap on FB or send me a link to post on the site…and mark your calendar for National Soup Swap SIX on January 21, 2012.

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