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Roasted Beet and Carrot Soup
PAIR WITH
Zucchini, Feta, and Dill Muffins
(PAGE 168)
Gluten-Free Corn Muffins
(PAGE 167)
This vivid bowl of beet and carrot purée with a swirl of creamy Greek yogurt on top looks like spa food, but it’s actually very satisfying. To make the preparation superfast, I use prepeeled baby carrots and roasted and peeled beets (look for them in the produce section or in salad bars). I’ve included a quick method for cooking the beets in the microwave in case you’d like to roast the beets yourself. To make this soup vegan, substitute cashew cream
(see page 30)
for the yogurt
.
The muffins with zucchini and feta on
page 168
or the corn muffins on
page 167
offer a lovely salty counterpoint to the sweet, earthy flavors in this soup
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
45
MINUTES
2 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
12 oz [340 g] baby carrots, chopped
3 medium garlic cloves, minced
5 cups [1.2 L] vegetable or chicken broth
(see page 17)
12 oz [340 g] roasted and peeled beets, chopped
2 tsp ground coriander
1 Tbsp white miso
1 Tbsp freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
1
/
2
cup [120 g] plain Greek yogurt
1.
Heat the oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion and the carrots and sauté, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the garlic and cook until fragrant, about 45 seconds.
Add the vegetable broth, beets, and coriander.
Cover and bring to a simmer.
Reduce the heat to low and simmer, stirring occasionally, until the carrots and beets are very tender, 20 to 30 minutes.
2.
Add the miso and lemon juice to the pot.
Purée in the pot with an immersion blender or in batches in a blender, with the lid slightly ajar, until smooth.
Season with salt and pepper.
3.
Ladle the soup into bowls and dollop with the yogurt.
Serve immediately.
GET AHEAD:
If you prefer to roast and peel your own beets, wash 1 lb [455 g] of raw beets. Wrap each one individually in parchment paper and place on a microwave-safe plate. Microwave on high until a paring knife slides easily into the center of a beet, 7 to 10 minutes. Let the beets stand, still wrapped in parchment, for 10 minutes. (Alternatively, wrap the beets individually in foil and roast in a 400°F [200°C] oven until a paring knife slides easily into the center of the largest beet, about 1 hour.) When cool enough to handle, push the peels off the beets with your fingers. Store in an airtight container in the refrigerator for up to 1 week.