Heavenly good & healthy beet, carrot, apple and ginger soup! This soup got the most beautiful color I´ve ever seen. Deep and warm red.
Whether you roast then whole, blend into a classic soup or drink as juice like the Olympians do – beetroot is low in fat, full of vitamins and minerals, and packed with powerful antioxidants – a health-food titan!
Creamy beet soup
- 6 large beets, scrubbed, halved
- 1 bunch carrots, scrubbed, top and ends trimmed
- 1 large onion, small dice
- 1/2 leek, chopped
- 4-5 apples, cored, cut into small chunks
- 5-7 cups vegetable stock
- Olive oil
- Balsamic vinegar
- 4 tablespoons minced ginger (add according to your taste)
- Salt and freshly ground black pepper to taste
- 1 tablespoon apple cider vinegar. (You can substitute with 1 tablespoon lemon juice or white wine.)
- Preheat the oven to 200 degrees celcius /400 degrees fahrenheit
- Put the beets in a large bowl and sprinkle generously with olive and balsamic vinegar. Lightly salt and pepper. Place them in a single layer on a baking sheet
- Repeat the process in step 2 with the carrots
- Roast the beets and carrots for about 40 minutes, or until tender and browned. The carrots may not take as long to roast as the beets, so check every once in a while. Stir occasionally while they are roasting. Remove from the oven when they are tender. Set aside to cool.
- Meanwhile, in a large saucepan, heat over medium-high heat 1 tablespoon olive oil, and add the onions. Saute, stirring occasionally, until the onions begin to caramelize (7-10 minutes). Add the leeks and cook, stirring, until they begin to turn bright green and wilt (about 5 minutes). Add the chopped apples and ginger; continue to cook, stirring occasionally, sweating them down for another 5-10 minutes. Set aside.
- When the carrots are cool, cut them into small pieces and add to the saucepan
- Peel the beets and cut into small pieces, adding them to the saucepan
- Return the soup pot to the stove, add the stock, and cook, over medium heat, stirring occasionally for 10 minutes or until the vegetables have heated through and are beginning to cook down. Season with sea salt and freshly ground black pepper.
- Remove from heat, puree the soup in batches in a blender or food processor until it becomes a very smooth consistency. Put back on the stove and heat over medium heat, stirring occasionally, until warm to hot. Taste, add the vinegar to your liking and season with more salt and pepper if needed.
What is your…
What is your favorite soup? What is your favorite way to use beets? Comment below so I can do a recipe inspired by them. Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you!), and if you make it at home share it on Instagram with #alalinn som I can see!0