Description
A comforting Roasted Beet Soup with sweet, earthy flavors, creamy texture, and bright accents from lemon and thyme.
Ingredients
Scale
- 4 medium beets, trimmed and scrubbed
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Wrap and roast the beets: Individually wrap each beet in foil and place them on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork.
- Cool and prepare: Allow the beets to cool slightly, then peel off the skins and chop the beets into chunks.
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and carrots. Sauté for about 5 minutes or until softened.
- Stir in the garlic: Add the minced garlic to the pot and cook for an additional minute.
- Combine ingredients: Add the chopped roasted beets, thyme, salt, and pepper to the pot. Stir everything together thoroughly.
- Add broth and simmer: Pour the vegetable broth into the pot, bring to a gentle boil, then reduce heat and let it simmer for about 10 minutes.
- Blend the soup: Remove the pot from heat and use an immersion blender to purée the mixture until smooth.
- Finish and serve: Stir in the heavy cream and lemon juice, adjust seasoning as needed, and ladle the soup into bowls. Garnish with cream and thyme if desired.
Notes
This soup stores well in the refrigerator for up to 3 days and can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg