Roasted Carrot And Beet Soup
A velvety roasted carrot and beet soup with warm spices, perfect for cozy gatherings or a nourishing starter showcasing earthy flavors and smooth texture.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place carrots, celery, and onion in a shallow ovenproof dish.
- Dot with butter and sprinkle with brown sugar, ground ginger, and ground mace.
- Pour 2 cups of chicken broth into the bottom of the dish.
- Cover tightly with aluminum foil.
- Bake for 2 hours.
- Remove vegetables from the oven and transfer them along with any liquid to a large pot.
- Add 4 cups of chicken broth to the pot.
- Bring to a boil, then reduce heat to medium and simmer for 10 minutes, partially covered.
- Cool slightly.
- Puree the soup along with the cooked beets in a blender or food processor until smooth.
- Return the pureed soup to the pot.
- Season with salt and pepper to taste.
- Add additional broth if desired for thinner consistency.
- Garnish with sour cream and chopped fresh chives before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar when pureeing the soup. If you're out of ground mace, nutmeg can be a suitable substitute. To enhance the sweetness, you may also roast the beets alongside the carrots and celery. Adjust seasoning after blending to ensure the flavors are balanced.
Serving Suggestions
This soup pairs beautifully with a slice of crusty bread or a fresh green salad for a complete meal. For added texture, consider serving it with toasted nuts or croutons sprinkled on top. It also complements the flavors of American recipes like Mississippi Fried Chicken With Brown Gravy as a delightful starter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth for a smoother consistency if needed. Avoid boiling to preserve the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Carrot And Beet Soup contains roughly 1166 calories, with 27g protein, 265g carbohydrates, and 7g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (246% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can make this soup vegan by substituting the chicken broth with vegetable broth and omitting the butter. Use olive oil instead for roasting the vegetables. The sour cream can be replaced with a plant-based alternative or omitted entirely for a lighter soup.
How can I make the soup spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or red pepper flakes while the soup simmers. You can also serve the soup with a drizzle of chili oil or a dollop of spicy yogurt for an extra kick.
Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding broth as needed for consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).