Best Roasted Carrot And Beet Soup Recipes

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ROASTED CARROT AND BEET SOUP



Roasted Carrot and Beet Soup image

Make and share this Roasted Carrot and Beet Soup recipe from Food.com.

Provided by Kasia3

Categories     Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

5 large carrots, peeled and halved
2 celery ribs, with leaves halved
1 large onion, sliced
4 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground mace
7 cups chicken broth
1/3 cup beet, cooked and diced

Steps:

  • Preheat the oven to 350.
  • Place the carrots, celery and onion in a shallow oven-proof dish to fit.
  • Dot with the butter and sprinkel with the sugar, ginger and mace.
  • Pour 2 cups of the broth into the bottom of the dish.
  • Cover tightly with aluminum foi. Bake for 2 hours.
  • Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
  • Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.

Nutrition Facts : Calories 172.4, Fat 9.6, SaturatedFat 5.4, Cholesterol 20.4, Sodium 1007, Carbohydrate 15.3, Fiber 2.5, Sugar 10, Protein 6.8

CREAMY ROASTED BEET SOUP



Creamy Roasted Beet Soup image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 pound (about 3) beets, roasted, peeled and sliced
1 cup minced onion
3 tablespoons butter
4 cups chicken broth
1 fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and pepper
1/2 cup heavy cream
2 to 3 tablespoons red wine vinegar
Lightly whipped cream and dill sprigs for garnish (optional)

Steps:

  • In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

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