Beetroot and Carrot Soup

Beetroot and Carrot Soup is a delightful fusion of earthy beets, sweet carrots, and savory aromatics. A blend of smooth nourishing and flavorful soup.

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Course: Soup

Cuisine: American

Keyword: beet soup

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings:

Calories: 119kcal

Ingredients

4 Small beetroot
2 cups Vegetable broth
1 Medium onion
2 cloves Garlic
1 Carrots
2 tbsp Olive oil

Instructions

Rinse the beetroot and cook it for 1 hour or until its fork-tender. Allow it to cool down then peel it and dice it.
Chop the onion, mince the garlic, slice the carrot, and sauté with olive oil in a soup pot for 5 minutes.
Add the cooked beet and vegetable broth then season with seasoning of your choice (I used a pinch of salt and black ground pepper). Cook for 10 minutes.
Remove from heat and blend with a stick blender until it's smooth. If the soup is too thick you can add a bit of water or broth until it reaches the consistency you prefer then let it simmer for 5 more minutes.

Nutrition