Roasted Carrot and Beet Soup

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350.
  • Place the carrots, celery and onion in a shallow oven-proof dish to fit.
  • Dot with the butter and sprinkel with the sugar, ginger and mace.
  • Pour 2 cups of the broth into the bottom of the dish.
  • Cover tightly with aluminum foi. Bake for 2 hours.
  • Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
  • Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.
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