Roasted Beet Carrot Soup Recipes

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ROASTED CARROT AND BEET SOUP



Roasted Carrot and Beet Soup image

Make and share this Roasted Carrot and Beet Soup recipe from Food.com.

Provided by Kasia3

Categories     Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

5 large carrots, peeled and halved
2 celery ribs, with leaves halved
1 large onion, sliced
4 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground mace
7 cups chicken broth
1/3 cup beet, cooked and diced

Steps:

  • Preheat the oven to 350.
  • Place the carrots, celery and onion in a shallow oven-proof dish to fit.
  • Dot with the butter and sprinkel with the sugar, ginger and mace.
  • Pour 2 cups of the broth into the bottom of the dish.
  • Cover tightly with aluminum foi. Bake for 2 hours.
  • Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
  • Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.

Nutrition Facts : Calories 172.4, Fat 9.6, SaturatedFat 5.4, Cholesterol 20.4, Sodium 1007, Carbohydrate 15.3, Fiber 2.5, Sugar 10, Protein 6.8

ROASTED BEET CARROT SOUP



Roasted Beet Carrot Soup image

Number Of Ingredients 12

2 large beets (slightly bigger than a baseball), stems removed, halved
salt and pepper
olive oil
4-6 medium carrots, cut in one inch logs and quartered
2-3 tsp za'atar
1-2 tsp paprika
olive oil for roasting
salt and pepper for roasting
1 quart of low-sodium vegetable, chicken or beef stock
salt, pepper, paprika, garlic powder to taste
dollop of full-fat Greek yogurt or non-dairy yogurt
za'atar

Steps:

  • Preheat oven to 475.
  • Place 2 beets on a large sheet of aluminum foil (enough to fold the foil up into an enclosed packet for roasting) and lightly drizzle in olive oil, salt and pepper. Fold up the foil to enclose the beets, repeat with other beets. Place foil packets on a baking sheet and roast for an hour.
  • When done, remove from oven and carefully open the foil packets for the beets to cool a little bit.
  • Reduce oven temperature to 425.
  • Arrange carrots in a single layer on a foil-lined baking sheet and lightly drizzle with olive oil, za'atar, paprika, salt and pepper. Roast these for 20-25 minutes, until fork tender.
  • If using a hand/immersion blender, combine roasted carrots, beets, and stock in a large stock pot and blend until smooth. Add water (or more stock if you have it) to get the consistency you want.
  • If using a regular blender, in batches add in roast carrots, beets and stock and run until consistency you want is reached.
  • Taste and add any more salt, pepper, za'atar, paprika or garlic powder to your liking. Portion out in bowls and garnish with yogurt and za'atar.

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