Roasted Carrot and Beet Soup
Roasted Carrot And Beet Soup is an moderately easy dinner. Made with 5 large carrots, peeled and halved, 2 celery ribs with leaves, halved, 1 large onion, sliced, 4 tbsp. brown sugar and 3/4 tsp. ground ginger, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350 degrees.
Place carrots, celery and onion in a shallow oven proof dish.
Dot with butter and sprinkle with the sugar, ginger and mace.
Pour 2 c. of broth into the bottom of the dish.
Cover tightly with aluminum foil.
Bake for 2 hours. Remove vegetables from the oven and transfer them along with any liquid, to a large pot.
Add 4 c. of broth.
Bring to a boil, reduce heat to medium and simmer for 10 minutes partially covered. Cool slightly.
PurΓ©e 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 remaining broth for thinner soup, if desired.
Garnish with sour cream and chives.
π· Perfect Pairings
Complete your meal with these
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