Beets and carrots unite to produce an interesting and comforting flavor. These colorful vegetables fill your soup bowl with a variety of nutrients, phytonutrients, and fiber. For a fresh flavor, try planting beets and carrots in the spring or find them fresh at your local farmer's market!
Ingredients
- Vegetable oil cooking spray
- 5 large carrots, peeled and sliced (3 cups)
- 1 pound fresh beets, peeled and chopped*
- 2 celery ribs, thinly sliced (1½ cups)
- 1 large onion, quartered (2 cups)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
- 3 14-ounce cans low-sodium chicken broth
- ¼ cup reduced-fat sour cream for garnish**
- Fresh chives, chopped, for garnish
Directions Before you begin: Wash your hands.
- Preheat oven to 400°F.
- Coat a 9-by-13-inch baking dish with the cooking spray. Combine the carrots, beets, celery, and onion in the dish. Drizzle with olive oil, and sprinkle with sugar, cinnamon, ginger, nutmeg, and pepper. Toss to coat vegetables. Cover the dish tightly with aluminum foil and roast for 1 hour, or until the vegetables are fork-tender. Cool slightly.
- In a food processor or blender, puree the roasted vegetables with the broth in batches until smooth. Combine the batches in a heavy 2-quart saucepan. Heat on medium-low until warmed through.
- Garnish with sour cream and chives.
Cooking Notes *Substitute 1 15-ounce can beets, rinsed and drained. Instead of roasting, puree them with other vegetables in a food processor or blender. **Substitute Greek yogurt.
Nutrition Information Serves 8 as an appetizer Serves 4 as a main dish
Calories: 240; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 280mg; Total Carbohydrate: 35g; Dietary Fiber: 8g; Sugars: 19g; Protein: 10g
Source: https://www.eatright.org/food/planning-and-prep/recipes/roasted-carrot-and-beet-soup-recipe
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