Spiced Beet and Carrot Soup

posted in: Garden Bounty, Gluten-free, Soup, Vegetarian | 0

I know that not everyone likes beets, but if you do, this soup is for you. The apples, onions, and spices in the soup really elevate the beets. I just love this soup with the vibrant red color and it’s good cold too. This is one of my all time favorite beet recipes, so if you are reluctant to try them, this would be a good recipe to start with.

Spiced Beet and Carrot Soup
Author: 
Recipe type: Soup
Serves: 4
 
Ingredients
  • 1 pound small red beets, peeled and quartered
  • ½ pound large carrots, peeled and halved lengthwise
  • 2½ teaspoons olive oil, divided
  • ¼ teaspoon salt
  • 1½ cups diced peeled apple
  • ¾ cup chopped yellow onion
  • ½ teaspoon garam masala
  • 2 cups vegetable broth
  • 2 cups water
  • 1½ teaspoons fresh lemon juice
  • ¾ cup plain fat free Greek yogurt
Instructions
  1. Preheat oven to 425°.
  2. Place beets and carrots in a bowl. Drizzle with 1½ teaspoons oil; sprinkle with ¼ teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425° for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces.
  3. Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1½ minutes. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes.
  4. Use a stick blender to blend the soup or Place half of the beet mixture in a blender, and blend until smooth. Stir in lemon juice. Ladle about 1¼ cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt.
Nutrition Information
Serving size: 1¼ cup Calories: 169 Fat: 3 g Unsaturated fat: 2 g Carbohydrates: 25 g Sugar: 17 g Sodium: 474 mg Fiber: 6 g Protein: 10 g Cholesterol: 2 mg
2 Weight Watchers Smart Points per serving

*This recipe was created by Cooking Light Magazine*

Preheat oven to 425°. Place beets and carrots in a bowl. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425° for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces. (Note: These beets were given to me already peeled, sliced, and steamed. So, I just stuck them in for the last 10 or 15 minutes of the roasting to get a little roasted flavor in there. Normally I would follow the recipe if I start out with raw beets.)

Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes.

Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes.

Use a stick blender to blend until smooth. I love my stick blender! It’s makes blending soups so much easier. If you don’t have a stick blender, then place the beet mixture in a blender, and blend until smooth.

Stir in lemon juice. I love this little gadget to juice and measure the lemon juice. I have 2 of these and they are used frequently is my kitchen.

Pour soup into a bowl. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt.

 

 

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