Roasted Carrot and Beet Soup

I’ve been posting a lot of soup recipes lately, which shocks me. I’ve never been a big consumer or fan of soups and rarely made them on my own. But somehow, they have snuck up on me and here we are. Soups galore.

We made this recipe in my Food Systems class, testing it for a special event we have to put on. We got to use a robot coupe to chop all the vegetables, which was a wonderful experience, and it is now a machine that is going on my dream kitchen wish list. But back to the food; as we were tasting it, some people mentioned that the soup was very “beety.” I quite enjoyed the soup, so maybe beets are one of those foods you either love or hate. We had some trouble blending it past a puree, so more both may be necessary than what the recipe calls for. And like the Eggplant Romesco Rigatoni sauce, soups freeze equally as well and can be a lifesaver when you don’t feel like cooking or you have no time- they’re always there and ready to go.

Roasted Carrot and Beet Soup

From: The Academy of Nutrition and Dietetics website

Total Time: about 2 hours (by my count)

Serves: 4-8 (as a main or appetizer)


  • Vegetable oil cooking spray
  • 5 large carrots, peeled and sliced (3 cups)
  • 1 pound fresh beets, peeled and chopped  (substitute 1, 15-ounce can beets, rinsed, and drained. Add to blender to combine with other roasted vegetables)
  • 2 celery ribs, thinly sliced (1½ cups)
  • 1 large onion, quartered (2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 3 14-ounce cans low-sodium chicken broth (or just vegetable broth to keep it vegetarian)
  • ¼ cup reduced-fat sour cream for garnish (substitute Greek yogurt for an increased protein option)
  • Fresh chives, chopped, for garnish


  1. Preheat oven to 400°F.
  2. Coat a 9-by-13-inch baking dish with the cooking spray. Combine the carrots, beets, celery and onion in the dish. Drizzle with the olive oil, and sprinkle with the sugar, cinnamon, ginger, nutmeg and pepper. Toss to coat vegetables. Cover the dish tightly with aluminum foil and roast for 1 hour, or until the vegetables are fork tender. Cool slightly.
  3. In a food processor or blender, puree the roasted vegetables with the broth in batches until smooth. Combine the batches in a heavy 2-quart kettle. Heat on medium-low until warmed through.
  4. Garnish with sour cream and chives.

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