I'm not the biggest fan of beets, but this was pretty good. I added curry powder as well to spice it up a bit. To hit on more Indian flavors, I topped with the yogurt but added cilantro, fresh squeezed lime juice and chopped peanuts instead of the watercress.
Spiced Beet and Carrot Soup
This soup is tart, just sweet enough, and hearty, though not a protein powerhouse. If you want to pump up the protein, increase the walnuts or serve with a salad of greens, nuts, and goat cheese.
More From Cooking Light
Total: 1 Hour, 26 Minutes
- Calories: 247
- Fat: 12.3g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 6.4g
- Protein: 8.4g
- Carbohydrate: 29.5g
- Fiber: 6.8g
- Cholesterol: 3mg
- Iron: 1.6mg
- Sodium: 577mg
- Calcium: 91mg
- 1 pound small red beets, peeled and quartered
- 1/2 pound large carrots, peeled and halved lengthwise
- 2 1/2 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1 1/2 cups diced peeled apple
- 3/4 cup chopped yellow onion
- 1/2 teaspoon garam masala
- 2 cups organic vegetable broth
- 2 cups water
- 1 1/2 teaspoons fresh lemon juice
- 3/4 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup chopped walnuts, toasted
- 1/3 cup baby watercress
- 1. Preheat oven to 425°.
- 2. Line a rimmed baking sheet with parchment paper. Place beets and carrots in a bowl. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425° for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces.
- 3. Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes. Remove from heat, and let stand 15 minutes.
- 4. Place half of the beet mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Stir in lemon juice. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt, 2 tablespoons walnuts, and about 1 tablespoon watercress.
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