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 mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
- 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
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.
- The smaller you cut the vegetables, the faster they cook.
- You can replace the vegetables cube and water with vegetable broth.
Keyword beetroot soup, roasted beetroot