Spiced Beet And Carrot Soup Recipe

Name: Spiced Beet And Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red beets, peeled and quartered; 1/2 pound large carrots, peeled and halved lengthwise; 2 1/2 teaspoons olive oil, divided; 1/4 teaspoon salt; 1 1/2 cups diced peeled apple; 3/4 cup chopped yellow onion; 1/2 teaspoon garam masala; 2 cups organic vegetable broth; 2 cups water; 1 1/2 teaspoons fresh lemon juice; 3/4 cup plain 2% reduced-fat Greek yogurt; 1/2 cup chopped walnuts, toasted; 1/3 cup baby watercress

Servings: persons

1 pound small red beets, peeled and quartered
1/2 pound large carrots, peeled and halved lengthwise
2 1/2 teaspoons olive oil, divided
1/4 teaspoon salt
1 1/2 cups diced peeled apple
3/4 cup chopped yellow onion
1/2 teaspoon garam masala
2 cups organic vegetable broth
2 cups water
1 1/2 teaspoons fresh lemon juice
3/4 cup plain 2% reduced-fat Greek yogurt
1/2 cup chopped walnuts, toasted
1/3 cup baby watercress

1
Preheat oven to 425u00b0.
2
Line a rimmed baking sheet with parchment paper. Place beets and carrots in a bowl. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425u00b0 for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces.
3
Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes. Remove from heat, and let stand 15 minutes.
4
Place half of the beet mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Stir in lemon juice. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt, 2 tablespoons walnuts, and about 1 tablespoon watercress.
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263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound small red beets, peeled and quartered, 1/2 pound large carrots, peeled and halved lengthwise, 2 1/2 teaspoons olive oil, divided, 1/4 teaspoon salt, and more.

Yes, Spiced Beet And Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Beet And Carrot Soup

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