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Beet And Carrot Soup Recipe

Ingredients

How to make it

  • Heat oil in a large pot over medium heat.
  • Add the onion and cook 10 minutes, until golden.
  • Add the garlic and cook 2 minutes, stirring constantly (don’t let it brown).
  • Stir in carrots, beets, rosemary, 1 tbsp thyme, salt and pepper and cook until fragrant.
  • Pour in the stock and water, stir well and bring to a boil.
  • Reduce heat to low, cover and simmer 2 hours.
  • Add orange juice and simmer 1 hour more, until vegetables are very soft.
  • Puree with an immersion blender until smooth, then stir in remaining thyme and simmer, uncovered, 10 minutes.
  • Adjust seasoning to taste and serve.

People Who Like This Dish 3
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 161.9
    Total Fat: 5.1 g
    Cholesterol: 0.0 mg
    Sodium: 454.5 mg
    Total Carbs: 27.2 g
    Dietary Fiber: 6.4 g
    Protein: 3.2 g
    Was this review helpful? Yes Flag

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