If you're looking for a delicious and seasonal meal that will warm you up on a cold day, this creamy beet and carrot soup is the perfect choice. Made with roasted beets, carrots, and cream, this soup is both comforting and healthy. Plus, it's easy to make and can be served as a main dish or as a side.
Ingredients:
- 3 medium-sized beets, peeled and chopped
- 3 medium-sized carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the chopped beets and carrots on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes or until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted beets and carrots to the pot and stir well.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let simmer for 10-15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy!
This image shows the beets and carrots arranged on a baking sheet, ready to be roasted in the oven. The bright colors of the vegetables make for an eye-catching and appetizing image that will entice readers to try the recipe.
This image shows the immersion blender being used to blend the soup until it's smooth and creamy. The action in the image adds movement and energy to the recipe, making it more engaging for readers.
This image shows the finished soup in a bowl, ready to be served. The vibrant color of the soup against the white bowl makes for a visually appealing image that will make readers want to dig in.