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Beetroot soup in a bowl

Savory Roasted Carrot Beetroot Soup

This soup is so comforting, rich and full of goodness. A mix of simple vegetables with a few spices, all blended in a creamy and savory dish. Perfect for warming up your body on a cold rainy autumn day.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 5 servings

Ingredients
  

  • 500 g beetroot
  • 1 carrot
  • 1 potato cut into small cubes
  • 1 red onion
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground black pepper
  • 2 bay leaves
  • 1 tsp salt
  • 1 organic vegetables cube
  • 3 cups water

Instructions
 

  • Preheat the oven at 200°C; prick beets and carrot with the tines of a fork and roast them for 20 minutes;
  • Peel the beets and the carrot and cut them in small pieces (the same size as the potatoes);
  • Put all ingredients in a medium sized pot and simmer for about 15 minutes over medium-low heat;
  • Take the bay leaves out and blend the veggies in a high speed blender;
  • Return the mixture to the pot and simmer for another 5 minutes; add water if necessary;
  • Transfer to bowls and enjoy it with croutons or toast.

Notes

  1. The smaller you cut the vegetables, the faster they cook.
  2. You can replace the vegetables cube and water with vegetable broth.
Keyword beetroot soup, roasted beetroot