Roasted Beet and Carrot Ginger Soup
Roasted Beet and Carrot Ginger Soup
Ingredients
For the Soup
- 1 pound red beets, peeled and cut into 1-inch pieces
- 1 pound yellow beets, peeled and cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 yellow onion, medium, roughly chopped
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup, optional
For Garnish
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 15 min•🌡️ 400°F - 2
In a large bowl, combine the red beets, yellow beets, carrots, chopped yellow onion, grated fresh ginger, and minced garlic. Drizzle with olive oil, then sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to ensure all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and slightly caramelized. Stir once halfway through cooking.
⏱️ 35 min•🌡️ 400°F - 4
Carefully transfer the roasted vegetables to a large pot or Dutch oven. Pour in the vegetable broth. Bring the mixture to a simmer over medium-high heat, then reduce heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.
⏱️ 15 min - 5
Using an immersion blender, carefully blend the soup directly in the pot until it is smooth and creamy. Alternatively, transfer the soup in batches to a standing blender and blend until smooth. If using a standing blender, be cautious when blending hot liquids, filling the blender no more than halfway and venting the lid.
⏱️ 5 min - 6
Return the blended soup to the pot if using a standing blender. Stir in the apple cider vinegar, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and the optional maple syrup. Taste and adjust seasonings as needed.
⏱️ 5 min - 7
Ladle the hot soup into serving bowls. Garnish each serving with fresh chopped dill before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Beet and Carrot Ginger Soup
Ingredients
For the Soup
- 1 pound red beets, peeled and cut into 1-inch pieces
- 1 pound yellow beets, peeled and cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 yellow onion, medium, roughly chopped
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup, optional
For Garnish
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 15 min•🌡️ 400°F - 2
In a large bowl, combine the red beets, yellow beets, carrots, chopped yellow onion, grated fresh ginger, and minced garlic. Drizzle with olive oil, then sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to ensure all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and slightly caramelized. Stir once halfway through cooking.
⏱️ 35 min•🌡️ 400°F - 4
Carefully transfer the roasted vegetables to a large pot or Dutch oven. Pour in the vegetable broth. Bring the mixture to a simmer over medium-high heat, then reduce heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.
⏱️ 15 min - 5
Using an immersion blender, carefully blend the soup directly in the pot until it is smooth and creamy. Alternatively, transfer the soup in batches to a standing blender and blend until smooth. If using a standing blender, be cautious when blending hot liquids, filling the blender no more than halfway and venting the lid.
⏱️ 5 min - 6
Return the blended soup to the pot if using a standing blender. Stir in the apple cider vinegar, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and the optional maple syrup. Taste and adjust seasonings as needed.
⏱️ 5 min - 7
Ladle the hot soup into serving bowls. Garnish each serving with fresh chopped dill before serving.
⏱️ 5 min