EARTH-TONED BEET AND CARROT SOUP
Earth-Toned Beet And Carrot Soup is a vibrant and earthy dish that beautifully blends roasted root vegetables with subtle citrus and a silky broth. The natural sweetness of beets and carrots deepens with roasting, while a hint of lemon juice adds brightness and balance. Olive oil provides richness and helps unify the bold and mellow tones of the vegetables. This soup is grounding and nourishing, perfect for winter or transitional seasons when your body craves warmth and gentle detoxification. It’s packed with antioxidants, fibre and beta-carotene, making it as health-promoting as it is flavourful. Ideal for light dinners, lunch preparation or elegant starters, the soup’s jewel-toned hue is as appealing to the eyes as it is to the palate. This soup is made with minimal ingredients and simple preparation, which is a fuss-free bowl of comfort with depth and sophistication.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Roast, Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Fall, Thanksgiving, New Year’s Day, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, High Fibre, Quick & Easy, Low Fat, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
- 70 grams | 2.47 ounces | ½ cup roasted beetroot, diced
- 60 grams | 2.12 ounces | ½ cup roasted carrot, diced
- 240 millilitres | 8 fluid ounces | 1 cup broth
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lemon juice
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 3 grams | 0.01 ounces | 1 pinch black pepper
- 3 grams | 0.01 ounces | Sea Salt
FULL NUTRITIONAL INFORMATION
- Calories: 105 kilocalories
- Protein: 2.18 grams
- Fat: 4.74 grams
- Saturated Fat: 0.65 grams
- Carbohydrate: 13.95 grams
- Sugars: 7.80 grams
- Fibre: 3.64 grams
- Sodium: 150 milligrams
PREPARATION
These steps are followed for the preparation of Earth-Toned Beet And Carrot Soup:
- Pre‑Roast The Vegetables: Preheat the oven to 200 °C (400 °F). Spread the cubed beetroot and carrot on a parchment-lined tray. Roast for 25 to 30 minutes until tender and lightly caramelised.
- Sauté Briefly: In a small saucepan, heat the olive oil over medium heat. Add the roasted vegetables and cook for 1 to 2 minutes, stirring them, to deepen their natural sweetness.
- Add Broth And Simmer: Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for 5 to 6 minutes to allow the flavours to meld.
- Add Lemon Juice: Remove from heat. Stir in the lemon juice to lift the earthy tones without reducing the broth’s warmth.
- Blend Until Smooth: Use an immersion blender to purée the mixture until velvety and even. Scrape down the sides of the pan as needed for a flawless texture.
- Season And Serve: Taste and adjust seasoning with salt and pepper. Ladle into a warmed bowl and garnish with fresh herbs or a swirl of dairy-free cream, if desired.
PREPARATION TIME
10 minutes
COOKING TIME
38 minutes
TIPS
- Roast In Advance: Roasting the vegetables ahead of time intensifies natural sweetness.
- Balance Acidity: Add lemon juice gradually and taste to ensure it complements rather than overpowers.
- Use Baking Paper: Line the roasting tray to make clean-up easier and avoid sticking.
- Blend Thoroughly: For the smoothest texture, use a high-speed blender or strain through a fine sieve.
- Cool Slightly Before Blending: Allow soup to cool for 2 minutes before blending to prevent splatter.
VARIATIONS
- Add Aromatics: Sauté a small shallot or clove of garlic with the roasted vegetables before adding broth.
- Make It Creamy: Blend with 1 tablespoon coconut milk or almond cream for extra richness.
- Boost Protein: Add ¼ cup cooked red lentils before simmering and blending.
- Spice It Up: A pinch of ground cumin or smoked paprika adds warmth and depth.
- Include Ginger: Grate ¼teaspoonfresh ginger into the broth for a warming and detoxifying touch.
- Serve Chilled: Cool and chill for a refreshing cold beet soup, which is the best option for summer.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days. Cool completely before refrigerating.
- Freezing: Freeze in a sealed container for up to 1 month. Leave headroom to allow for expansion.
- Reheating: Reheat gently over medium heat on the stove. Stir occasionally and thin with broth if needed.
- Batch friendly: Double the ingredients and portion into jars or containers for meal preparation or packed lunches.
