Meatless Mondays Recipe of the Week
We know about the many health benefits of beets, but if you’re like me, you’re clueless about how to make beets taste good.
After a failed attempt at making beet chips and a lifetime of feeling lackluster about beets in general, I found this recipe for beet and carrot soup that I absolutely love. This recipe is easy, and I felt full and satisfied after one bowl, and it makes a soothing comfort food on cold days.
You need an immersion blender. If you like soups and want to incorporate more veg into your diet as meal replacements, invest in this handy kitchen tool.
Carrot Beet Soup Recipe
You will need:
- 12 ounces baby carrots
- 4 medium beets, peeled and diced 1/4 inch
- 2 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon cayenne pepper sauce
- salt and pepper, to taste
- Basil, cilantro or other fresh herb for garnish
- Preheat the oven to 375 degrees.
- Toss the carrots and beets with 1 tablespoon of the olive oil. Spread out onto a baking sheet, transfer to the oven and roast for 40-50 minutes, or until the veggies are tender when pierced with a fork.
- Place the remaining tablespoon of olive oil into a large saucepan over medium-high heat. Add the onion to the pan and sauté for about 2-3 minutes, or until the onion begins to become soft. Add the garlic and sauté for one minute more, or until the garlic becomes fragrant.
- Add the roasted beets, carrots and vegetable stock to the saucepan. Bring to a boil, reduce heat to medium-low and simmer for about 40 minutes, or until lightly thickened. Stir in the vinegar and hot sauce. Season with salt and pepper to taste.
- Transfer the beet stock mixture to a blender or blend in the pot using an immersion blender. Blend until very smooth, adding water to taste if you prefer a thinner soup.
- Garnish with fresh herbs.
Recipe modified from Meatless Mondays http://www.meatlessmonday.com/recipes/carrot-beet-soup/