Try this unique soup the next time you want a comforting dish that is packed with phytonutrients and fiber. The soup is a bright red color. To yield the freshest flavor, grow the carrots and beets in your own garden or buy the produce from a local farmers market. The following recipe serves 8 people as an appetizer and 4 people as a main dish.
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 serving**
Fresh chives, chopped, for garnish
Directions
Wash your hands before you begin!
1. Preheat the oven to 400°F.
2. Coat a 9-by-13-inch baking dish with cooking spray. Combine carrots, beets, celery, and onion in the dish. Drizzle with olive oil. Sprinkle with sugar, cinnamon, ginger, nutmeg, and pepper. Toss to coat vegetables. Cover the dish tightly with aluminum foil. Roast for 1 hour or until the vegetables are fork tender. Cool slightly.
3. In a food processor or blender, puree the roasted vegetables with broth in batches until smooth. Combine the batches in a heavy 2-quart saucepan. Heat on medium-low until warmed through.
4. Garnish with sour cream and chives.
Cooking Notes
*Substitute one 15-ounce can beets, drained, and rinsed. Instead of roasting, puree them with the other vegetables in food processor or blender.
**Substitute Greek yogurt.
Nutrition Information
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
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