Beet and Carrot Soup


Soup is always a good idea on a winter gloomy day. Making this soup is great if you have left over beets. I always end up roasting a lot of beets at the beginning of the week and usually half way or at the end of the week I’d still have some beets left over. Luckily, I had some carrots in the fridge so I thought this would be a great opportunity to make this soup! There’s something about enjoying a nice bowl of soup to warm you up on a snowy Saturday evening.

Beet and Carrot Soup

4 medium sized beets, cooked
2 large carrots
Medium onion
3 garlic cloves
2 cups of vegetable stock
2 cups of water
1 tsp dried thyme
salt and pepper to taste
Croutons for garnish (optional)

1) Preheat the oven to 400Β°F. Β Wrap each beet with foil and place it in a baking sheet. Bake it in the oven for about 60 minutes. To make sure it is cooked, poke the beets with a fork – if you’re able to poke all the way through then it’s done.
2) Saute the garlic and onions in a pot with olive oil until it becomes fragrant and soft.
3) Slice the beets and carrots – add it to the pot.
4) Add the thyme, salt and pepper and saute all the ingredients for about 3 minutes
5) Add the vegetable stock and water. Let it simmer for about 10 minutes. Add more salt and pepper (if needed).
6) Transfer the soup to a blender until it becomes smooth. Once the soup is blended, strain it through a strainer and return it to the pot. Give it a taste and see if you need to add more seasonings.


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