I’ve really been loving pureed soups lately – they are so soothing on my digestion and as these Manhattan days get a bit cooler, I find myself craving something warm and cozy in a bowl. The days of eating salads are long behind me as this weather makes me want to roast sweet and tender root vegetables and turn them into a delicious meal that I can serve throughout the week for lunch and dinner.
This golden beet and carrot soup is quite easy to make as it only takes five minutes to prepare. The bulk of the preparation is spent in the oven when these vegetables are roasting so you can easily go about your regular evening routine while this meal prepares itself.
Once the vegetables are warm and tender, all you need to do is toss them into a blender with water (I always suggest filtered water and not tap water because of the fluoride and other chemicals/residues in tap water) and a few sweet spices and whirl it all together for a delicious meal.
You can garnish this soup with microgreens, sesame seeds, slivered almonds or any fresh herb you choose such as fresh sage, thyme and rosemary.
SHOP the RECIPE
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This is an easy soup for a quick weeknight meal that can be tossed together in less than five minutes and roasted to perfection while you do whatever is needed around your home. The assembly is quite simple and only requires a high-speed blender to ensure a velvety soup that's soothing and ideal for the cooler weather.
Ingredients
- 6 large carrots trimmed
- 5 medium golden beets
- extra-virgin olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 2 cups water plus more if needed
- 1/4 tsp. cumin
- 1/4 tsp. cardamom
- 1/4 tsp. cinnamon
Instructions
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Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
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Place the carrots and beets on the prepared baking sheet. Drizzle the vegetables with olive oil and sprinkle with a generous amount of sea salt and pepper. Transfer the baking sheet into the oven and roast for 40 minutes or until very tender.
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Remove the baking sheet from the oven and set aside to cool for 5 minutes.
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Peel the beets with your fingers and discard the skins. Use a knife to remove the ends of the carrots and beets; discard. Slice the beets in quarters and the carrots into 1-inch pieces.
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Transfer the sliced carrots and beets to a high-speed blender with the water and cumin, cardamom and cinnamon. Depending on the size of the carrots and beets, you may need to add more water slowly until you reach your desired consistency. Season to taste with sea salt and pepper. Serve warm.
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Store leftovers in a sealed glass container for up to 3 days in the refrigerator and up to 1 month in the freezer.
