Roasted Carrot and Beet Soup

Name: Roasted Carrot and Beet Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 5 large carrots, peeled and halved; 2 celery ribs, with leaves halved; 1 large onion, sliced; 4 tablespoons butter; 2 tablespoons brown sugar; 1/4 teaspoon ground ginger; 3/4 teaspoon ground mace; 7 cups chicken broth; 1/3 cup beet, cooked and diced

Submitted by Kasia3

"My husband and I love this soup! Baking the veggies brings out the best flavors! Very tasty soup."

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Ready In:: 2hrs 30mins
Serves:
Units:

Nutrition Information

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ingredients

5 large carrots, peeled and halved
2 celery ribs, with leaves halved
1 large onion, sliced
4 tablespoons butter
2 tablespoons brown sugar
¹⁄₄ teaspoon ground ginger
³⁄₄ teaspoon ground mace
7 cups chicken broth
¹⁄₃ cup beet, cooked and diced

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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