Recipe: Perfect Roasted Cream of Beet Soup, GF, O+

Roasted Cream of Beet Soup, GF, O+. Cream of Carrot Soup with Roasted Jalapenos. Sign up for our Nosher recipe newsletter! By Claire Georgiou, Reboot Naturopath, B.

Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated. Working in batches, puree soup in blender with cream. You can cook Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Roasted Cream of Beet Soup, GF, O+

1. You need 1 1/2 lb of organic beets, 3 medium.
2. You need 1 tbsp of butter.
3. It's 1 tbsp of olive oil.
4. You need 1 small of onion, diced.
5. Prepare 1 of leek, sliced, white only.
6. Prepare 2 of celery stalks, sliced.
7. Prepare 2 clove of garlic, chopped.
8. It's 1/4 tsp of ground ginger.
9. It's 1 tbsp of salt and ground pepper.
10. Prepare 1 pinch of nutmeg, cinnamon, clove.
11. It's 2 cup of vegetable broth.
12. Prepare 1 of bay leaf.
13. You need 1 of sprig thyme, parsley.
14. It's 1/4 cup of heavy cream.
15. You need 1 of sour cream.

Season to taste with salt and pepper. Gently rewarm soup (do not boil). This gorgeous beet soup recipe is so quick and easy - just roast some veggies, simmer with broth, then puree and serve topped with LOTS of sour cream! Beets also stain my cutting boards and wooden spoons, so I have to dig around to pull out these thin plastic cutting boards and my red spatula.

Roasted Cream of Beet Soup, GF, O+ instructions

1. wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling.
2. peel beets, chopped into 1/2 inch pieces, reserving a little for garnish.
3. In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes.
4. stir in powdered seasonings, add chopped beets and cook about 7 mins.
5. add broth, bay leaf, herbs, bring to boil.
6. reduce and simmer 25 mins.
7. remove bay leaf, herb sprigs.
8. blend in batches with cream.
9. add back to pot to warm, do not boil.
10. season with salt and pepper to your preference.
11. serve topped with sour cream and beet garnish.

Most often that means playing with beets, and this year I'm roasting them up to make a velvety, magenta-colored soup. The soup starts off by frying together a mixture of onion, garlic, celery and carrot, which gives off the most amazing fragrance. This soup is perfect for batch cooking as it's easy to cook in big quantities - it keeps in the fridge for a few days, and freezes well too. I hope you'll love this elegant Vegan Cream. Beets are so easy to roast, so I love to use fresh beets when making this dish.

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