Roasted Beet Carrot Soup Recipes

ROASTED BEET CARROT SOUP

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.

ROASTED CARROT AND BEET SOUP

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.