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Lunch
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Roasted Beet Soup

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1h 30min

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4 servings

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This vibrant and flavorful Roasted Beet Soup is a delightful blend of sweet, earthy beets, aromatic vegetables, and a touch of tangy citrus. The beets are roasted to perfection, enhancing their natural sweetness and depth of flavor. This velvety smooth soup is perfect as a starter or a light lunch, and it's sure to impress with its stunning color and rich taste.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
10 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 400°F (200°C).

2
Prepare the beets

Wash and trim the beets, leaving the skin on. Wrap each beet individually in aluminum foil.

3
Roast the beets

Place the wrapped beets on a baking sheet. Roast in the preheated oven for 50-60 minutes, or until tender when pierced with a fork. Remove from the oven and let cool.

4
Prepare the vegetables

While the beets are roasting, chop the onion and carrot. Mince the garlic. Zest and juice the orange.

5
Sauté the vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrot. Sauté for 5-7 minutes, or until softened. Add the minced garlic and sauté for 1 minute, or until fragrant.

6
Peel and chop the beets

Once the roasted beets are cool enough to handle, peel off the skin and chop the beets into chunks.

7
Add the beets and broth

Add the chopped beets and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.

8
Blend the soup

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful when blending hot liquids.

9
Add the orange zest and juice

Stir in the orange zest and juice. Season with salt and black pepper to taste.

10
Serve

Ladle the Roasted Beet Soup into bowls and serve hot.

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