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Golden Beet and Carrot Soup
Prep Time
5 mins
Cook Time
40 mins
Total Time
41 mins
 

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.

Servings: 4 people
Author: Amie
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.

  2. 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.

  3. Remove the baking sheet from the oven and set aside to cool for 5 minutes.

  4. 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.

  5. 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.

  6. Store leftovers in a sealed glass container for up to 3 days in the refrigerator and up to 1 month in the freezer.